Tomato, mozzarella, basil & crouton salad

By The Chef March 24, 2013

Inspired from the traditional Italian side dish panzanella, this bread salad is a great mix of crispy croutons and creamy mozzarella.

Preheat a barbecue grill or chargrill on high. Whisk together the garlic and 2 tablespoons of the oil in a large bowl. Add the bread and toss until well combined. Cook the bread for 1 minute each side or until lightly charred and toasted.
Place the tomato, vinegar, sugar and remaining oil in a large serving bowl and mix until combined. Add the croutons, mozzarella and basil leaves, and gently toss to combine. Season with salt and pepper and serve immediately with the Barbecued swordfish with salsa verde (see related recipes).