Bread salad with mozzarella
Bread salad with mozzarella
From the February 2007 issue of
Australian House and Garden magazine.
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INGREDIENTS
1 large clove garlic
1/3 cup extra-virgin olive oil
1 large loaf rustic Italian-style bread, such as pane di casa or ciabatta, cut into 2-3cm cubes
500g stringless green beans, topped
2 tablespoons red-wine vinegar
2 tablespoon capers, drained and rinsed, chopped if large
400g can chickpeas, rinsed and drained
2 punnets cherry tomatoes, halved
500g fresh mozzarella, torn into pieces
½ bunch basil, leaves only
METHOD
Preheat oven to 210°C (190°C fan).
Combine garlic with a good pinch of salt in a mortar and crush to a paste. Add oil and whisk until well combined to make a garlic oil.
Place bread cubes in a large bowl, add 2 tablespoons of the garlic oil and toss well (so that all the bread pieces are well-coated). Spread in one layer on a baking sheet and bake for about 10 minutes, until bread is crisp and golden.
Bring a pot of salted water to boil. Drop in the beans and cook just until the water returns to the boil. Drain beans immediately and run under cold water.
Combine vinegar in a bowl with a good pinch of salt and whisk until salt has dissolved. Whisk in the remaining garlic oil and stir in capers. Check seasoning.
Combine bread, green beans, chickpeas, tomatoes, mozzarella and basil in a bowl and drizzle with dressing. Toss lightly and let stand for 10 minutes at room temperature before serving.
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