Panzanella Caprese with Garlicky Croutons

Name: Panzanella Caprese with Garlicky Croutons
Prep time: 10 min
Cook time: 6 min
Yield: 3-4
Ingredients: 400g (14oz) mixed, vine-ripened tomatoes – make sure they’re room temperature and not straight from the fridge for maximum flavour.; Large pinch of freshly ground salt and pepper; 1 tbsp olive oil; 4 slices garlic bread from a refrigerated garlic baguette (alternatively you can mix 3 tbsp salted butter with 1 minced garlic clove and 1/2 tsp fresh or dried parsley, and spread it on 4 slices of baguette – both sides); Dressing:; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1/2 tsp caster sugar; 1/2 a clove of garlic, peeled and minced; To Serve:; 125g ((4.4oz)Mozzarella, roughly torn; 10 basil leaves, sliced or torn

Panzanella Caprese with Garlicky Croutons was pinched from <a href="http://kitchensanctuary.com/2015/07/panzanella-caprese-with-garlicky-croutons-a-mindful-eating-update/" target="_blank">kitchensanctuary.com.</a>

"Panzanella Caprese salad. The dressing-soaked garlic croutons are what makes this salad so amazing!..."

INGREDIENTS

•

400g (14oz) mixed, vine-ripened tomatoes – make sure they’re room temperature and not straight from the fridge for maximum flavour.

•

Large pinch of freshly ground salt and pepper

•

1 tbsp olive oil

•

4 slices garlic bread from a refrigerated garlic baguette (alternatively you can mix 3 tbsp salted butter with 1 minced garlic clove and 1/2 tsp fresh or dried parsley, and spread it on 4 slices of baguette – both sides)

•

Dressing:

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2 tbsp olive oil

•

1 tbsp red wine vinegar

•

1/2 tsp caster sugar

•

1/2 a clove of garlic, peeled and minced

•

To Serve:

•

125g ((4.4oz)Mozzarella, roughly torn

•

10 basil leaves, sliced or torn

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