Preparation: 5 min
Cooking: 20 min
250 g cherry tomatoes
? loaf multigrain bread, torn
80 ml (? c) olive oil
salt and pepper
625 ml (2½ c) fresh mozzarella balls
handful of fresh basil leaves
Preheat the oven to 180 °C.
1 Arrange the tomatoes on a baking sheet and drizzle 30 ml (2 T) of the olive oil over. Season with salt and pepper.
2 On a separate baking sheet, toss the torn bread with 30 ml (2 T) of the olive oil. Put both sheets in the oven. Toast the bread for 10 minutes or until golden, tossing twice during cooking. Roast the tomatoes for 20 minutes, tossing once during cooking.
3 Put the mozzarella on paper towels to dry then transfer to a large bowl. Add the toasted bread, tomatoes, basil, salt and pepper. Gently toss, keeping the tomatoes as intact as possible.
4 Drizzle the remaining olive oil over the salad and add a drizzle of balsamic reduction.