If your looking for a hearty full of flavour salad look no further…. I have played with the idea of a tricolour salad but roasted the tomatoes to bring out the sweetness and making it a cross between crostini and a tricolour turning it from a starter to a main course.
Served with toasted ciabatta bread rubbed with a garlic clove and drizzled with olive oil I like to squish the tomato onto the toast. Yum! Allow the tomatoes to come to room temperature before adding else the lovely salad will wilt.
Pack of baby plum tomatoes,
Drizzle of Balsamic vinegar,
Drizzle of olive oil,
Baby herb or leaf salad,
Ciabatta bread, sliced,
1 large mozzerella ball, sliced
Heat the oven to 200, place tomatoes in a roasting tin and drizzle with olive oil and balsamic vinegar, roast for 15 mins until soft but shape still holding. Allow to cool.
Arrange the herb salad on a plate, arrange the mozzerella slices and top them with the basil. Scatter the tomatoes on top with the cooking juices.
Drizzle a little more olive oil and balsamic vinegar.
Toast the ciabatta slices, rub with the garlic clove and drizzle with olive oil.