Ingredients for 4 people:
500 g of mixed tomatoes
100 g of sliced wholemeal bread
60 g of caper and anchovy sauce
6 pieces of fiordilatte mozzarella
1 dl of extra virgin olive oil
1 Tropea onion
1 tablespoon of Caperberries in extra virgin olive oil
1 tablespoon of Taggiasca olives in oil
3 cloves of garlic
Basil and Parsley
Cut the onion into slices and soak them in cold water with a tablespoon of vinegar, tear up the mozzarella bites with your hands and dress them in a bowl with a couple of tablespoons of oil, a few chopped basil leaves and a generous pinch of oregano , mix everything and leave to flavor.
Toast the slices of bread in a pan until crispy, then cut into large chunks, cut the tomatoes into wedges and put them in a bowl, then season with a little salt, herbs and olives.
Brown the garlic cloves in the remaining oil over a low flame, then add the caper and anchovy sauce, once diluted, add the bread and mix it so that it takes on flavor, then transfer it to a large bowl, add the tomatoes, the onion well drained and mix everything.
Serve immediately, completing the salad with the seasoned mozzarella, caperberries and the leftover sauce.
- Gianfranco Allari -