A week out of Christmas is just about the time of year when everyone throws all attempts of healthy eating and training out the window, in preparation for the excesses of the season.

Doesn’t make much sense though, does it?

Yes, most of us will completely overdo it on Christmas day. The fact that we let this overeating and slothing about extend well beyond the 25th is nothing more than a bad habit.

We’re lucky here in the southern hemisphere! This time of year is perfectly suited to light salads, seafood and BBQs – all great options for Christmas day and beyond.

Why not take a salad along to your Christmas day celebration, or include one in the menu if you’re hosting (my condolences)?

This deliciously Summery Tomato and Mozarella Salad is special and festive enough to adorn your Christmas table, but easy enough to let you off the hook.

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Ingredients

3 slices of crusty dark sourdough bread, cut into bite-size pieces

2 punnets cherry or grape tomatoes (a mix of colours is lovely)

1/2 red onion, finely diced

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil plus a little extra for drizzling

10 olives, pitted, roughly torn

1 ball of buffalo mozzarella roughly torn, or about 80 grams goats cheese or feta if you prefer

2 handfuls watercress

A handful of basil or mint leaves

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Method

1) Preheat oven to 190C.

2) Spread the sourdough pieces out on a baking tray lined with baking paper. Drizzle with olive oil and pop in the oven for about 8 minutes, or until crunchy.

3) Combine in a bowl tomatoes, onion, vinegar and olive oil plus a good grind of salt and pepper.

4) Spread toasted sourdough on a platter, then pour tomato mixture over the top. Arrange watercress and olives evenly over the tomatoes. Top with mozzarella or cheese of choice and herbs. Admire your very pretty, festive salad!

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