Mozzarella & tomato panzanella
8
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
2
Difficulty
Easy
This tomato and bread salad originated in Tuscany and is full of the sun-soaked flavours of the Mediterranean. Use a mixture of Pomodorino, plum and yellow cherry tomatoes in this recipe for extra flavour and colour.
Ingredients
Sourdough Bread
100 g, torn into small chunks
Calorie controlled cooking spray
4 spray(s)
Dried Mixed Herbs
1 teaspoon(s)
Tomato
300 g, mixed tomatoes, halved or roughly chopped if large
Cucumber
¼ individual, extra large, halved lengthways, deseeded and sliced
Light Mozzarella
75 g, torn
Basil, fresh
8 leaf/leaves
Olive Oil
1 tablespoon(s)
White Wine Vinegar
1 teaspoon(s)
Lemon Juice, Fresh
2 teaspoon(s)
Basil, fresh
1 tablespoon(s), chopped
Garlic
1 clove(s), crushed