Ingredients for 4 people:

500 g of mixed tomatoes

100 g of sliced ​​wholemeal bread

60 g of caper and anchovy sauce

6 pieces of fiordilatte mozzarella

1 dl of extra virgin olive oil

1 Tropea onion

1 tablespoon of Caperberries in extra virgin olive oil

1 tablespoon of Taggiasca olives in oil

3 cloves of garlic

Pantelleria oregano

Basil and Parsley

salt

Execution:

Cut the onion into slices and soak them in cold water with a tablespoon of vinegar, tear up the mozzarella bites with your hands and dress them in a bowl with a couple of tablespoons of oil, a few chopped basil leaves and a generous pinch of oregano , mix everything and leave to flavor.

Toast the slices of bread in a pan until crispy, then cut into large chunks, cut the tomatoes into wedges and put them in a bowl, then season with a little salt, herbs and olives.

Brown the garlic cloves in the remaining oil over a low flame, then add the caper and anchovy sauce, once diluted, add the bread and mix it so that it takes on flavor, then transfer it to a large bowl, add the tomatoes, the onion well drained and mix everything.

Serve immediately, completing the salad with the seasoned mozzarella, caperberries and the leftover sauce.