Caponata di Amalfi

Serves 4-6
Time 15 minutes


4 thick slices of sourdough
1-2 tbsp extra virgin olive oil
1 punnet mixed tomatoes, quartered
1 punnet baby Roma tomatoes, quartered
1 stick celery, finely diced
1 large bunch basil, leaves chopped
1 x (220g) jar mixed olives, roughly chopped
220g baby bocconcini
2 tbsp red wine vinegar
4 tbsp extra virgin olive oil


Drizzle extra virgin olive oil over the sourdough and place on a hot grill pan. Toast for a few minutes on each side until golden brown and crispy. Remove from the heat and cut into squares.

Add chopped tomatoes, herbs, celery, red wine vinegar, extra virgin olive oil, olives and bocconcini to a large bowl. Add the chopped sourdough and stir all of the ingredients together. If time permits allow the salad to sit for a few minutes to allow all of the flavours to mix before serving.