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Chargrilled bread and tomato salad

Preparation time:: 15 plus 2 hours standing time
Cooking time:: 5 mins

Serves:: 8

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This flavourful dish has only 490kj. 5g of fat and 12g of carbs per serve and will be a hit with anyone who loves bruschetta.

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Ingredients

Olive oil cooking spray
150g Italian-style bread(such as pane di casa), cut into 2cm-thick slices
500g mini roma tomatoes,halved
2 large Lebanese cucumbers, halved, chopped
1 small red onion, thinlysliced
¼ cup balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp lime juice
100g drained baby bocconcini, halved
½ bunch basil, leaves torn

Method

1. Preheat barbecue grillto medium. Spray both sides of bread lightly with oil. Cook for 1-2 minutes on each side or until toasted. Cut into 2cm chunks and put in a large bowl.
2. Add tomato, cucumber and onion. Toss to combine. Put vinegar, oil and lime juice in a small bowl and whisk to combine. Add to bread mixture and toss to coat. Cover and set aside for 2 hours to allow flavours to infuse and bread to soften.
3. Add bocconcini and basil to salad and toss until well coated. Serve.