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For the salad:
- 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.
- 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.
- 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
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