Panzanella salad

Panzanella salad and burrata salad are great light lunch dishes on a hot summer day. They both originate from Italy but are nowadays quite popular in Nice. Make these salads when tomatoes are ripe and tasty and basil is at its full summer flavour.

2 servings

2 ripe and tasty tomatoes
10 cherry tomatoes
1 green salad bell pepper
150 g mozzarella
1 package (100 g) croutons
8 black olives, pitted
1 tbsp. red wine vinegar
4 tbsp. olive oil
Freshly ground black pepper
A generous amount of basil leaves to decorate

Wash and coarsely chop the tomatoes and divide them on two plates. Wash the bell pepper, cut it length-wise and slice. Divide on the plates. Wash the cherry tomatoes, cut into halves and divide on the plates.

Drain the liquid from mozzarella, cut it into chunks and divide on the plates. Sprinkle croutons and black olives on the plates.

Make a dressing by whisking together the red wine, olive oil and some black pepper. Sprinkle the dressing on the salad and decorate with basil leaves.