handful fresh basil
1 tbsp salted capers
300g toasted sourdough, torn into chunks
500g heirloom tomatoes, washed and sliced
1 red onion, thinly sliced
55g pitted Kalamata olives
1/4 cup sliced buffalo mozzarella
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
Salt and ground pepper to season
Blend basil, oil and capers in a food processor or finely chop together and stir into the oil.
Place the tomatoes in a large salad bowl, mix with the olives and red onion and some olive oil.
Add the sourdough, herb oil mixture and vinegar and combine to make sure the bread is coated in all the juices.
Season salad with salt and pepper and garnish with basil leaves.
Add sliced buffalo mozzarella. Serve immediately.