25 MINUTES | FEEDS 4
“Pizza” salad
Throw in any additional pizza-inspired ingredients you like: salami, deli-style artichokes, anchovies, sun-dried tomatoes, whatever takes your fancy! Get creative!
METHOD
Preheat the oven to 180C. For the croutons, mix the olive oil, grated garlic, chilli flakes, oregano and a pinch of salt and pepper in a small bowl. Drizzle over the torn bread, toss very well to ensure each piece is well coated then bake in the oven for 15-20 minutes until golden and crisp, toss halfway through.
Toss the salad ingredients together (except for the basil), pile onto a platter or large serving bowl. Drizzle with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Top with the croutons and basil, keep the small leaves whole and tear the larger basil leaves.
INGREDIENTS
Big handful cherry tomatoes or 2 large tomatoes, chopped
2 roasted Romano peppers (from a jar or homemade), chopped or torn
Small handful of pepperoncini chilli peppers, chopped
Large handful of olives, chopped
Small bunch of fresh basil
3 tbsp extra virgin olive oil, for drizzling
1.5 tbsp Balsamic vinegar, for drizzling
125g mozzarella, chopped or handful of parmesan shavings (use your grater)
50g salami, chopped (optional) or sub for artichokes and mushrooms
Sea salt and pepper, to taste
For the croutons:
Large handful of torn bread
3 tbsp olive oil
2 cloves of garlic, finely grated
Pinch of chilli flakes
1 tsp dried oregano
Sea salt and black pepper
