Italian and Mozzarella Salad with Ciabatta
30 Minutes Serves 3
Ingredients
- 2 John West Infusions Pots – Basil Tuna
- 1/2 red onion, finely sliced
- 2 tsp extra virgin olive oil
- 2 tsp red wine vinegar
- 1/4 100g stale ciabatta or crusty white loaf, torn into chunks
- 2 handfuls roughly chopped romaine, gem or cos lettuce
- 3 vine tomatoes, diced
- 8 black or green pitted olives, halved
- 1 ball reduced fat mozzarella, torn into chunks
- hanful fresh basil leaves
- sprinkle black pepper
-4045-400x400.png "Infusions Tuna Basil")
Infusions Tuna Basil
Classic tuna with basil-infused extra virgin olive oil in a resealable, no-drain pot. Perfect for topping a salad when you want a light lunch that doesn't require much preparation time.
Step 1
Place the sliced onions into a small bowl and cover with cold water. Set aside while you prepare the rest. This takes away some of the harshness of the raw onion.
Step 2
Spread the stale bread out on a plate. Mix together the olive oil and wine vinegar and drizzle it over the bread then leave it to soak in (at least 5 minutes but up to a few hours is fine).
Step 3
In a large bowl, mix the lettuce, tomatoes, olives, mozzarella and basil then add the bread, drained onions and half the tuna. Mix well then transfer to a serving bowl or large platter and top with the remaining tuna. Season with black pepper and serve or chill for later.
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