- 1 loaf ciabatta, cubed
- Olive oil
- Salt & Pepper
- 500g mixed tomatoes, halved
- 1 small red onion, finely sliced
- Fresh basil bunch, torn
- 50g watercress, big stalks removed
- Mozzarella pearls
- For the vinaigrette
- 2 tbsp red wine vinegar
- 2 garlic cloves minced
- 1tsp Dijon mustard
- just under 1/4cup olive oil
Preheat the oven to 180C. Toss the ciabatta cubes in a little olive oil, salt and pepper and toast them in the oven for around 10 minutes, until golden and crisp.
Place a colander over a mixing bowl and put the tomatoes and a generous pinch of salt in. Sit for 10 minutes while the salt extracts the juice from the tomatoes into the bowl below.
Remove the mixing bowl from under the colander and add the red wine vinegar, garlic, Dijon mustard and olive oil. Whisk to create your vinaigrette.
In a large bowl, toss the bread, tomatoes, red onion, watercress with a little salt and pepper and arrange on a large serving platter. Add the basil leaves and mozzarella pearls, then drizzle with the vinaigrette and serve.