Insalata di Napoli

Name: Insalata di Napoli
Yield: Serves 8 as a starter
Cuisine: Italian recipes
Ingredients: 1 small, firm-textured ciabatta, torn into small chunks; 5 large ripe vine tomatoes, deseeded and cut into chunks; 3 x 125g tubs buffalo mozzarella balls, drained and torn into 2cm pieces; 2 good handfuls fresh basil leaves; 125ml good extra-virgin olive oil; Good, aged balsamic vinegar, for drizzling

Published: 30 Apr 07
Updated: 18 Mar 24

Test kitchen approved

A quick and easy salad recipe – a version of panzanella made with mozzarella and basil – captures the quintessential flavours of Italy.

Serves 8 as a starter
Ready in 15 min

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Ingredients

1 small, firm-textured ciabatta, torn into small chunks
5 large ripe vine tomatoes, deseeded and cut into chunks
3 x 125g tubs buffalo mozzarella balls, drained and torn into 2cm pieces
2 good handfuls fresh basil leaves
125ml good extra-virgin olive oil
Good, aged balsamic vinegar, for drizzling

Method

Put the ciabatta into a salad bowl. Add the tomatoes, mozzarella, basil and oil. Gently toss and season.
Divide the salad between bowls or plates. Drizzle over the balsamic vinegar to taste and serve immediately.

Recipe from May 2007 Issue

Nutrition

Nutrition: per serving

Calories: 307kcals
Fat: 22.1g (8.3g saturated)
Protein: 11.8g
Carbohydrates: 16g (3.6g sugars)
Salt: 0.8g

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Insalata di Napoli

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