Neapolitan Lunch Salad

The original name of this recipe is Insalata di Napoli, which is actually a version of Italian panzanella enlivened with lettuce leaves. In many cookbooks, this recipe is also called “Tuscan Bread Salad”. It is a quick, tasty lunch salad made with pieces of ciabatta, green lettuce leaves and basil, mozzarella, anchovies … drizzled with olive oil and balsamic vinegar.

Ingredients:

5 pcs of large tomatoes 1 pc smaller ciabatta torn into pieces 3 packs (125 g each) mozzarella balls 1 can anchovies 2 handfuls of shredded lettuce leaves 2 handfuls of fresh basil leaves 125 ml olive oil several drops of balsamic vinegar pepper salt

Procedure:

1. Tear the ciabatta and washed lettuce leaves into pieces, cut the mozzarella into cubes about 2 cm in size, cut the anchovies and tomatoes into smaller pieces as well
2. Put the pieces of ciabatta and cheese in a large salad bowl, add the torn lettuce, basil leaves, tomatoes and anchovies, mix everything carefully, pour olive oil and drizzle with a few drops of balsamic vinegar
3.

Recommendation:

Cut the ciabatta pieces neatly into cubes and dry roast them in a frying pan.