By Rebecca Ponsford, Accredited Practising Dietitian

This salad is fresh, tangy, well-balanced and most importantly full of flavour.  It’s a great option to bring along to a summer barbeque or dinner.  The bonus is that it features the seasonal colours of Christmas!




  • 150g sourdough bread (stale or fresh), approx. 4 large slices
  • 1 clove garlic
  • 3 tablespoons Extra Virgin Olive Oil
  • 400g mixed tomatoes (e.g. truss, cherry, mini-roma)
  • 200g bocconcini or fresh mozzarella cheese
  • ¼ cup fresh basil
  • 2 teaspoons red wine vinegar
  • 1 lemon (zest and juice)
  • Salt and cracked pepper to season

Serves: 4-6


Step 1: Preheat oven to 170C. Cut the garlic in half and rub over the bread slices. Then tear or chop the bread into 3cm pieces and transfer to a large bowl. Drizzle 1 tbsp. olive oil and season with a pinch of salt and pepper. Spread out on a baking tray and bake for 15 minutes until golden and crispy.

Step 2: Chop the tomatoes into even sized pieces (approx. 3cm). Halve the bocconcini or slice the mozzarella into 3cm slices, if using.

Step 3: In a small bowl make the dressing by mixing the remaining olive oil, lemon juice, lemon zest, red wine vinegar, ¼ tsp salt and cracked pepper.

Step 4: Combine tomatoes, bocconcini and basil together on a serving plate.

Step 5:  Gently mix in the toasted bread and pour over the dressing just before serving.


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