Oven Dried Tomato & Mozzarella Salad
Servings: 4
Ingredients
Oven-dried Tomatoes:
350g ripe Roma tomatoes, quartered
1 tbsp NOMU Sea Salt
Salad:
¼ stale ciabatta or sourdough bread
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Italian Rub
20 mixed fresh cherry tomatoes
2 tbsp red wine vinegar
2 tsp white sugar
A grinding of NOMU Sea Salt
3 tbsp NOMU Extra Virgin Olive Oil
8 basil leaves, plus extra to garnish
50g pinenuts, toasted
1 ball buffalo mozzarella
Directions
To make the oven-dried tomatoes, preheat your oven to 200°C. Place the tomatoes in a roasting pan and sprinkle with Sea Salt. As you put the tomatoes in the oven, turn the temperature down to 95°C and roast, uncovered in the oven for 2 hours or until dried to your liking. Remove from the heat and set aside.
For the croutons, preheat your oven to 200°C. Tear or slice the dough into bite-sized chunks and place in a bowl with the Olive Oil and Italian Rub. Toss well to evenly coat each piece of bread with the oil and herbs. Spread the croutons out evenly on a baking sheet and bake for approximately 10 minutes or until crispy and golden, keeping an eye on them as they can burn quickly.
Over a separate bowl, break the fresh cherry tomatoes open and squeeze out the juice and seeds and add the torn tomatoes. Pour over the vinegar, sugar, Sea Salt and Olive Oil. Add the basil leaves and mix well. Leave for 30 minutes to allow the sugar to dissolve and the dressing to soak into the tomatoes.
Just before serving, add the croutons, toasted pinenuts and oven-dried tomatoes to the bowl. Tear the mozzarella ball into bite-sized pieces and add these to the salad. Gently toss to combine the flavours. Serve on a platter or in individual bowls and scatter with baby basil leaves.
Tip: To save electricity you can toast your pine nuts in the oven together with the croutons.
Ingredients
Oven-dried Tomatoes:
350g ripe Roma tomatoes, quartered
1 tbsp NOMU Sea Salt
Salad:
¼ stale ciabatta or sourdough bread
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Italian Rub
20 mixed fresh cherry tomatoes
2 tbsp red wine vinegar
2 tsp white sugar
A grinding of NOMU Sea Salt
3 tbsp NOMU Extra Virgin Olive Oil
8 basil leaves, plus extra to garnish
50g pinenuts, toasted
1 ball buffalo mozzarella
Directions
To make the oven-dried tomatoes, preheat your oven to 200°C. Place the tomatoes in a roasting pan and sprinkle with Sea Salt. As you put the tomatoes in the oven, turn the temperature down to 95°C and roast, uncovered in the oven for 2 hours or until dried to your liking. Remove from the heat and set aside.
For the croutons, preheat your oven to 200°C. Tear or slice the dough into bite-sized chunks and place in a bowl with the Olive Oil and Italian Rub. Toss well to evenly coat each piece of bread with the oil and herbs. Spread the croutons out evenly on a baking sheet and bake for approximately 10 minutes or until crispy and golden, keeping an eye on them as they can burn quickly.
Over a separate bowl, break the fresh cherry tomatoes open and squeeze out the juice and seeds and add the torn tomatoes. Pour over the vinegar, sugar, Sea Salt and Olive Oil. Add the basil leaves and mix well. Leave for 30 minutes to allow the sugar to dissolve and the dressing to soak into the tomatoes.
Just before serving, add the croutons, toasted pinenuts and oven-dried tomatoes to the bowl. Tear the mozzarella ball into bite-sized pieces and add these to the salad. Gently toss to combine the flavours. Serve on a platter or in individual bowls and scatter with baby basil leaves.
Tip: To save electricity you can toast your pine nuts in the oven together with the croutons.
Ingredients
Oven-dried Tomatoes:
350g ripe Roma tomatoes, quartered
1 tbsp NOMU Sea Salt
Salad:
¼ stale ciabatta or sourdough bread
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Italian Rub
20 mixed fresh cherry tomatoes
2 tbsp red wine vinegar
2 tsp white sugar
A grinding of NOMU Sea Salt
3 tbsp NOMU Extra Virgin Olive Oil
8 basil leaves, plus extra to garnish
50g pinenuts, toasted
1 ball buffalo mozzarella
Directions
To make the oven-dried tomatoes, preheat your oven to 200°C. Place the tomatoes in a roasting pan and sprinkle with Sea Salt. As you put the tomatoes in the oven, turn the temperature down to 95°C and roast, uncovered in the oven for 2 hours or until dried to your liking. Remove from the heat and set aside.
For the croutons, preheat your oven to 200°C. Tear or slice the dough into bite-sized chunks and place in a bowl with the Olive Oil and Italian Rub. Toss well to evenly coat each piece of bread with the oil and herbs. Spread the croutons out evenly on a baking sheet and bake for approximately 10 minutes or until crispy and golden, keeping an eye on them as they can burn quickly.
Over a separate bowl, break the fresh cherry tomatoes open and squeeze out the juice and seeds and add the torn tomatoes. Pour over the vinegar, sugar, Sea Salt and Olive Oil. Add the basil leaves and mix well. Leave for 30 minutes to allow the sugar to dissolve and the dressing to soak into the tomatoes.
Just before serving, add the croutons, toasted pinenuts and oven-dried tomatoes to the bowl. Tear the mozzarella ball into bite-sized pieces and add these to the salad. Gently toss to combine the flavours. Serve on a platter or in individual bowls and scatter with baby basil leaves.
Tip: To save electricity you can toast your pine nuts in the oven together with the croutons.
Ingredients
Oven-dried Tomatoes:
350g ripe Roma tomatoes, quartered
1 tbsp NOMU Sea Salt
Salad:
¼ stale ciabatta or sourdough bread
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Italian Rub
20 mixed fresh cherry tomatoes
2 tbsp red wine vinegar
2 tsp white sugar
A grinding of NOMU Sea Salt
3 tbsp NOMU Extra Virgin Olive Oil
8 basil leaves, plus extra to garnish
50g pinenuts, toasted
1 ball buffalo mozzarella
Directions
To make the oven-dried tomatoes, preheat your oven to 200°C. Place the tomatoes in a roasting pan and sprinkle with Sea Salt. As you put the tomatoes in the oven, turn the temperature down to 95°C and roast, uncovered in the oven for 2 hours or until dried to your liking. Remove from the heat and set aside.
For the croutons, preheat your oven to 200°C. Tear or slice the dough into bite-sized chunks and place in a bowl with the Olive Oil and Italian Rub. Toss well to evenly coat each piece of bread with the oil and herbs. Spread the croutons out evenly on a baking sheet and bake for approximately 10 minutes or until crispy and golden, keeping an eye on them as they can burn quickly.
Over a separate bowl, break the fresh cherry tomatoes open and squeeze out the juice and seeds and add the torn tomatoes. Pour over the vinegar, sugar, Sea Salt and Olive Oil. Add the basil leaves and mix well. Leave for 30 minutes to allow the sugar to dissolve and the dressing to soak into the tomatoes.
Just before serving, add the croutons, toasted pinenuts and oven-dried tomatoes to the bowl. Tear the mozzarella ball into bite-sized pieces and add these to the salad. Gently toss to combine the flavours. Serve on a platter or in individual bowls and scatter with baby basil leaves.
Tip: To save electricity you can toast your pine nuts in the oven together with the croutons.
