A traditional Tuscan dish made of heirloom tomatoes, red vinegar, spring onions, mozzarella and cubes of stale bread to soak up the juices.


  • 10 heirloom tomatoes

  • fresh sea salt

  • 200g stale ciabatta bread

  • 1/4 bunch, spring onions thinly sliced (shallots, small onions)

  • 4tbsp red wine vinegar

  • 6tbsp Cobram Estate extra virgin olive oil

  • Small bunch of fresh basil

  • 10 large green olives

  • 1 ball fresh buffalo mozzarella


  • 1.

    Cut the tomatoes in half and place in a bowl. Salt and leave while you prepare the other ingredients.

  • 2.

    Tear the bread into chunks about the same size as the tomatoes, mix with tomatoes, spring onions and dress with vinegar and olive oil.

  • 3.

    Roughly tear the basil leaves and add olives. Break up the mozzarella, place on top and drizzle with more oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 477kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 15g
  • Carbohydrate 39g
  • Sugar 12g
  • Sodium 1085mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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