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SUMMER CAPRESE SALAD WITH GARLIC CIABATTA CROUTONS

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SERVES 4

1 1 5 4 4 1 2

day-old medium loaf ciabatta bread large garlic clove, cut in half tbsp extra-virgin olive oil, divided vine-ripened tomatoes, cut in half cups cherry tomatoes, cut in half cup tightly packed fresh basil leaves balls (8 oz each) buffalo mozzarella cheese, sliced ¼-inch thick

Sea salt

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Cut the bread into thick slices. Rub each slice with the garlic, then cut the slices into 1-inch cubes. Discard the garlic clove. Spread the bread on the prepared baking sheet. Drizzle 2 tablespoon­s of the olive oil over the bread and toss until evenly coated. Bake until golden brown, about 5 minutes, turning halfway through.

Place the vine-ripened and cherry tomatoes on a platter. Scatter with the basil and mix together. Then scatter the mozzarella and croutons on top. Drizzle the remaining 3 tablespoon­s of olive oil over the salad. Sprinkle with salt to taste and serve immediatel­y.

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