Jewel Salad

This salad is pretty much the only one I ever make. It is colourful, sweet and a great addition to summer meals. The key to presentation is making the ingredients similar in size and varied in colour as possible.

Quantities vary and are largely unimportant so long as there is a good mix.

Two slices of thick cut malted loaf - toasted, cooled and cut into 1 inch squares

A handful of small, sweet cherry tomatoes - cut into halves. 'Piccolo' is my favourite and available from some supermarkets; if you grow or have access to a variety of different cherry toms then use those. (Varieties like black cherry, snow white, yellow pear or similar all add to the look of the salad)

Half an Orange Pepper - cut into pieces less than an inch long

Half a Red Pepper - cut into pieces less than an inch long

1/3 Cucumber - cut into 1 inch slices and each slice cut into six triangles

Half a mozzarella  - cut into small squares or half a tub of mozzarella pearls

Six or Seven whole garlic cloves in brine or marinade (available in jars from most supermarkets or deli shops)

Handful of Green Grapes - cut into halves

Handful of Red or Black Grapes - cut into halves

According to taste, you can also add black olives, pickled silver-skin onions or baby pickled beetroot (cut into small squares). For a sweeter salad, cocktail cherries also work well in small quantities. 

Several Tablespoons of Extra Virgin Olive Oil

Several Teaspoons of Balsamic Vinegar

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In a large bowl mix all the salad ingredients except the bread, oil and vinegar.

This can be put back in the fridge until you are ready to serve. Just before serving mix in the bread.

In a small serving jug beat the oil and vinegar together to make a simple dressing and drizzle over the salad.