Cherry Tomato, Mozzarella & Crouton Salad Boats

Cherry Tomato, Mozzarella & Crouton Salad Boats

If you’re looking for a fresh and flavourful way to serve up snacks this summer, look no further than these cherry tomato, mozzarella, and crouton salad boats! This recipe transforms salad into a fun and easy-to-eat finger food.

The sweet and juicy Piccolo cherry tomatoes are paired with creamy mozzarella cheese and crunchy croutons, all nestled into little lettuce boats. Drizzled with a simple pesto dressing and finished off with a sprinkle of fresh basil, this salad is bursting with flavour and texture and is the perfect sunshine snack!

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1 x part baked baguette
Olive oil
220g Piccolo cherry tomatoes, halved
125g ball mozzarella, cubed
2 tbsp basil, chopped
2 little gem lettuces
2 tsp green pesto
1 tsp rice wine vinegar
Pinch of sugar
3 tbsp olive oil


  1. Preheat the oven to 200C Fan.
  2. Slice the baguette into small cubes and toss in 2 tablespoons of olive oil. Bake in the oven for 10 to 12 minutes until golden brown. Set aside.
  3. Arrange lettuce leaves on a large plate. Put the tomatoes, mozzarella, basil and croutons inside.
  4. Mix the dressing ingredients together and pour over the boats before serving.

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