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200g sourdough bread
6 Waitrose plum tomatoes, roughly chopped
2 tbsp olive oil
1 tbsp essential Waitrose red wine vinegar
45g pitted black olives
2 tsp capers, rinsed
10 basil leaves
2 essential Waitrose Italian light mozzarella, torn
1. Break up the sourdough into chunks and place in a large bowl. Roughly chop the tomatoes and add to the bowl, making sure you include all the juice from the tomatoes. Mix together the olive oil and red wine vinegar, then pour over the bread and tomatoes. Toss well to combine and leave to sit for 10 minutes, stirring occasionally.
2. Add the olives, capers, basil leaves and the mozzarella. Season and toss together lightly before serving.
Typical values per serving:
This recipe was first published in July 2011.