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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.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...