Italian and Mozzarella Salad with Ciabatta

Heart outline Heart 0 people Clock graphic 30 Minutes Cutlery circle Serves 3


  • 2 John West Infusions Pots – Basil Tuna
  • 1/2 red onion, finely sliced
  • 2 tsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1/4 100g stale ciabatta or crusty white loaf, torn into chunks
  • 2 handfuls roughly chopped romaine, gem or cos lettuce
  • 3 vine tomatoes, diced
  • 8 black or green pitted olives, halved
  • 1 ball reduced fat mozzarella, torn into chunks
  • hanful fresh basil leaves
  • sprinkle black pepper

Step 1

Place the sliced onions into a small bowl and cover with cold water. Set aside while you prepare the rest. This takes away some of the harshness of the raw onion.

Step 2

Spread the stale bread out on a plate. Mix together the olive oil and wine vinegar and drizzle it over the bread then leave it to soak in (at least 5 minutes but up to a few hours is fine).

Step 3

In a large bowl, mix the lettuce, tomatoes, olives, mozzarella and basil then add the bread, drained onions and half the tuna. Mix well then transfer to a serving bowl or large platter and top with the remaining tuna. Season with black pepper and serve or chill for later.

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