10 lettuce leaves
10 cherry tomatoes
10 pitted olives
3 tablespoons balsamic vinegar
5 tablespoons extra virgin olive oil
Juice of a large lemon
1 tablespoon chopped parsley
15 cherry mozzarella balls
5 basil leaves
4 slices rustic bread, cut into cubes
1. Wash, clean, dry and chop the lettuce. Wash, dry and split the cherry tomatoes in half.
2. Pour the vegetables in a large bowl and season with balsamic vinegar, olive oil, lemon juice and parsley. Add the olives and let stand for 10 minutes.
3. Add the cherry mozzarella and basil leaves (washed and dried).
4. Serve with warm rustic bread.
Recipe from The Vegetarian Italian Kitchen by Veronica Lavenia, available from New Holland Publishers.