Warm Caprese salad recipe
We’ve given the Italian classic a winter makeover, so you can enjoy the flavours of tomato, mozzarella and basil year-round. Serve with homemade basil garlic bread to scoop up all that delicious tomato.
See method- Serves 2 as a main meal or 4 as a side
- 5 mins to prepare and 25 mins to cook
- 678 calories / serving
Ingredients
- 400g cherry tomatoes
- 2 big tomatoes, halved
- 3 cloves garlic, kept whole in their papers
- 5 sprigs fresh thyme, leaves stripped
- 1 tbsp extra-virgin olive oil
- 1 ball reduced-fat mozzarella, roughly torn
For the garlic basil bread
- 1 small baguette, cut lengthways
- 40g butter, softened/at room temperature
- ½ bunch basil leaves, plus extra leaves to serve
- 1 small garlic clove, roughly chopped
Each serving contains
- Energy
- 2835kJ 678.0kcal
- Fat
- 31g
- Saturates
- 16g
- Salt
- 1.4g
- Sugars
- 16g
of the Reference intake
Carbohydrate 67.8gProtein 27.2gFibre 7.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the tomatoes in a baking dish along with the whole garlic cloves and thyme leaves. Season, then drizzle over the olive oil and stir so everything’s evenly coated. Roast for 20 mins or until the tomatoes are blistered.
- Meanwhile make the garlic bread. In a mini food processor, whizz together the butter with the basil and garlic until it’s just combined. Season with a little salt and pepper. If you don’t have a mini food processor, finely chop the basil and garlic and mash into the butter with a fork until combined.
- Spread the garlic basil butter on both sides of the baguette. Place on a baking tray and bake for 5-10 mins until toasty and golden.
- To serve, tear the mozzarella ball and scatter it along with the remaining basil leaves amongst the tomatoes, and serve alongside the garlic bread.
- Tip: You could serve this with grilled chicken, if you like.
- See more Winter salads
