1 baguette, torn into pieces
2 tablespoons olive oil, plain or flavoured
2 pounds tomatoes, diced 1”
1/2 cup torn basil leaves
1/4 cup torn parsley leaves
8 oz. fresh mozzarella, torn
1/4 cup grated Pecorino
1/3 cup olive oil, plain or flavoured
3 tablespoons white balsamic, plain or flavoured
1 teaspoon flat leaf parsley, finely chopped
2 garlic cloves, finely minced
1/2 teaspoon of sea salt
fresh ground pepper, to taste
Toss the torn bread with olive oil, then broil or grill until well toasted. Arrange bread on platter or in large bowl.
Whisk all dressing ingredients in a bowl. Add tomatoes and toss gently. Spread dressing over bread.
Scatter mozzarella, parsley, and basil leaves over the salad. Top with grated Pecorino and pepper.