It’s been pouring with rain in Paris for days now, and this colourful Italian salad reminds me of summer.

Traditionally it doesn’t include mozzarella, but it seems criminal not to include it when tomato, bread, olive oil and basil are present. It’s a hugely adaptable salad so you can also add capers, anchovies or peppers to it too should you wish, but here I’ve gone for the most simple version. Buon appetito..


  • Two heirloom tomatoes or two handfuls of cherry tomatoes
  • Mozzarella ball
  • Fresh basil
  • Half a red onion
  • Olive oil
  • Balsamic vinegar
  • White wine vinegar
  • Stale baguette or ciabbatta
  • Salt n’ Pepa

Chop the tomatoes into medium-sized chunks, or in half if they’re cherry tomatoes. Put in a colander over a bowl, salt, and leave aside. Slice the red onion into very thin strips, cover with white wine vinegar, and leave aside in a shallow bowl.

Tear the stale bread into bite-sized chunks. If its too hard, sprinkle with water and microwave for around 30 seconds before tearing. Drizzle with plenty of olive oil and leave aside to soak.

Press the tomatoes into the colander, removing as much juice as possible. Add a drizzle of olive oil and a drizzle of balsamic vinegar to the juice, season, and mix to make a dressing.

Drain the onion slices then mix all the ingredients in a large bowl. Tear the mozzarella into pieces and add to the bowl, along with some torn basil. Pour over the dressing, season, and leave the salad on the side to soak up the juices for at least 20 minutes before serving.