Ingredients
- 1 loaf ciabatta
- 2 x 125g packs of buffalo mozzarella
- 6 vine-ripened tomatoes, sliced
- 24 black olives
- 3 spring onions, sliced diagonally
- 2 handfuls of wild rocket leaves
- Salt and freshly ground black pepper
- To make the dressing
- 1 tbs vine tomato balsamic
- 3 tbs basil olive oil
- 3 tbs chopped fresh basil
- 1 clove of garlic, crushed
- Drain and slice the buffalo mozzarella.
Method
Place a bed of wild rocket leaves on each plate. Build the mozzarella, tomatoes, olives and spring onions into layers on top of the rocket and season with salt and freshly ground black pepper.
On a very low heat, gently warm the basil olive oil, vine tomato balsamic and crushed garlic in a saucepan for a couple of minutes, until the garlic has softened and the balsamic has become sticky.
Remove from the heat, add the balsamic vinegar and chopped basil. Stir well and pour over the arranged salad.
Garnish with fresh basil leaves and serve with oven-warmed ciabatta.