Name: Bread salad with mozzarella
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 clove garlic; 1/3 cup extra virgin olive oil; 1 large loaf italian-style bread, cut into 3cm cubes; 500 gram stringless green beans, chopped; 2 tablespoon red wine vinegar; 2 tablespoon baby capers. drained, rinsed; 400 gram can chickpeas, rinse, drained; 2 punnet cherry tomatoes, halved; 500 gram dresh mozzarella, torn into pieces; 1/2 bunch basil, leaves only

Bread salad with mozzarella

Light, fresh and packed full of wonderful flavours, this beautiful salad is tossed with fresh basil, creamy mozzarella and crispy garlic bread pieces to create a brilliant side dish or light meal.

Skip to Recipe

Serves 6

Prep

20M

Cook

10M

Total

30M

Ingredients

1 clove garlic

1/3 cup extra virgin olive oil

1 large loaf italian-style bread, cut into 3cm cubes

500 gram stringless green beans, chopped

2 tablespoon red wine vinegar

2 tablespoon baby capers. drained, rinsed

400 gram can chickpeas, rinse, drained

2 punnet cherry tomatoes, halved

500 gram dresh mozzarella, torn into pieces

1/2 bunch basil, leaves only

Method

1.Preheat oven to 210°C (190°C fan-forced).

2.In a mortar and pestle, combine garlic with a good pinch of salt; crush to a paste. Add oil; whisk until well combined, to make garlic oil.

3.Place bread cubes in a large bowl. Add 2 tablespoons of the garlic oil; toss well, to coat. Spread in one layer on a baking sheet. Bake 10 minutes, until bread is crisp and golden.

4.Bring a pot of salted water to the boil. Drop in beans. Cook just until the water returns to the boil. Drain beans immediately; refresh under cold water.

5.Combine vinegar in a bowl with a good pinch of salt; whisk until salt has dissolved. Whisk in remaining garlic oil. Stir in capers.

6.Combine bread, green beans, chickpeas, tomatoes, mozzarella and basil in a bowl. Drizzle with dressing. Toss lightly. Stand 10 minutes at room temperature, before serving.

Choose rustic Italian loaves of bread for this recipe, such as pane di casa or ciabatta.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy