Tomato salad

Tomato salad
Serves 4-6
For the salad:
2-3 wholemeal pitta breads, torn
1kg mixed tomatoes
1 x 330g tub of mini mozzarella balls, (or 1 large ball of mozzarella torn)
handful of Black olives
bunch of Fresh basil leaves

To serve:
Balsamic dressing
  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Place the torn pittas on a baking tray and drizzle with olive oil. Toast in the oven for 6-8 minutes until golden and crisp.
  2. Cut all of the tomatoes to roughly the same size: halve cherry tomatoes and chunkily chop larger ones. Place the tomatoes in a serving bowl and add the toasted pittas, olives, mozzarella and basil.
  3. Pour over the balsamic dressing and toss to combine well. Season generously with lots of black pepper and a pinch or two of salt.

Per serving: 404kcals, 27.6g fat (8.1g saturated), 22.6g carbs (7.4g sugars), 17.8g protein, 4.5g fibre, 0.26g sodium