© J Sainsbury plc 2020
Tomato and mozzarella salad with croutons
This vibrant salad tastes best served at room temperature, so it’s perfect for school lunchboxes
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Ready in 25 minutes, plus resting time
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 300g ciabatta, roughly cut into cubes
- ½ tbsp olive oil
- 525g baby plum tomatoes
- ½ cucumber, deseeded and cut into half moons
- 1 small red onion, finely chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp Dijon mustard
- 1 clove garlic, crushed
- 1 handful fresh basil leaves, roughly chopped
- 75g reduced-fat mozzarella, torn
Method
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1
Preheat the oven to 180°C/gas mark 4. Toss the ciabatta cubes with the olive oil and season well, then put on a baking sheet and bake for 12-15 minutes until golden brown.
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2
Meanwhile, roughly chop the tomatoes and combine in a large bowl with the cucumber and red onion.
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3
CHILDREN: Combine the virgin olive oil, vinegar, mustard, garlic and basil to make the dressing.
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4
CHILDREN: Toss the ciabatta croutons, dressing and mozzarella through the salad.
Cover and allow to sit at room temperature for at least half an hour so the flavours can combine before serving.
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