Tomato, mozzarella, basil & crispy breadcrumb salad

Prep 15 mins | Cook 5 mins | Serves 4

2 tbs olive oil
¾ cup fresh coarse sourdough breadcrumbs
450g mixed small tomatoes, halved or sliced
2 ripe large truss tomatoes, thickly sliced
2 tbs finely chopped red onion
1 Lebanese cucumber, diced
200g fresh mozzarella cheese, drained and roughly torn
½ cup basil leaves
Caramelised balsamic vinegar and extra virgin olive oil, to serve

Step 1 Heat oil in a medium frying pan over medium heat. Add breadcrumbs and cook, tossing often, until golden. Transfer to a plate lined with paper towel. Set aside.

Step 2 Arrange tomatoes on a serving platter. Sprinkle with onion, cucumber and mozzarella. Scatter with breadcrumbs and basil. Drizzle with caramelised balsamic and extra virgin olive oil to serve.

Good for you ... Truss Tomatoes

A very good source of vitamin C which contributes to the normal functioning of the body’s immune system.

Provides potassium which may help balance the sodium from salt.

A source of dietary fibre which helps the normal function of the intestine.

Tomatoes are the richest food source of lycopene, a member of the carotenoid family. Research suggests that lycopene may play a role in the normal health of the prostate gland. The redder the tomato, the higher its lycopene content. Rich red tomatoes are also a source of beta carotene which is converted into vitamin A in the body and is needed for vision.