The Dolce Vita Diaries

If you are looking for a salad that’s a meal in itself, look no further. I confess that I was sceptical when Cath first produced this and maybe even a tiny bit sulky. ’Like, where are the carbs, dude? I’m a growing man, with energy needs’.

Cath said ‘Try it before you judge it. And please don’t call me dude.’

She was right. Thanks to the ciabatta, this dish is yummy AND filling. The crunchy slightly burnt bread which sops up the juices and oil of the salad is a highlight.

Thinly slice your onion and put it in a bowl drizzling over the red wine vinegar and a good pinch of salt. Cut the crust off the bread, tear the white part into thumb sized chucks and dry-toast them in a frying pan.

Now prep the dressing by grating the zest off your lemon into a small bowl and squeezing in the juice from one half. Now add the lemon oil and oregano, a pinch of salt and ground black pepper.

Now get the body of the salad together in a big bowl  – roughly cut up the tomatoes, leaving out the stalky bit, then wash, dry, chop and add the lettuce, and stone, half and add the black olives (I do this by squashing them with the palm of my hand.

Give your dressing a quick stir then add it to the bowl along with the onions and toasted ciabatta chunks. Mix well and then tear the mozzarella into chucks and place on top of the beautiful mound of salad. Serve in a pretty bowl.