Caprese Salad with Garlic Bread
This classic Caprese salad layers juicy ripe tomatoes, creamy fresh mozzarella, and fragrant basil for a dish that's as beautiful as it is effortless. Paired with golden, garlicky toasted bread, it makes a perfect starter or light lunch that comes together in minutes.
- 250gfresh mozzarella- sliced
- 4wholeripe tomatoes- sliced
- 1bunchfresh basil- stemmed
- 1loafsourdough loaf- sliced
- 2clovegarlic- minced
- 3tbspextra virgin olive oil
- 1pinchflaky sea salt
- 1pinchblack pepper
- 1
Make the garlic oil
Stir the minced garlic into 2 tbsp of olive oil in a small bowl and let it sit for a few minutes — this allows the flavour to infuse while you prep everything else.
- 2
Toast the garlic bread
Brush the garlic oil generously over one side of each bread slice. Toast under a hot grill or in a dry pan over medium-high heat for 2–3 minutes per side, until deep golden and crisp at the edges. Set aside in a warm spot.
- 3
Assemble the Caprese
Arrange the tomato and mozzarella slices on a large platter, alternating and overlapping them in a single layer. Tear the basil leaves and scatter them over the top.
- 4
Dress and season
Drizzle the remaining 1 tbsp of olive oil evenly over the salad, then finish with a generous pinch of flaky sea salt and freshly cracked black pepper. Taste a slice — the seasoning should make the tomatoes sing.
- 5
Serve
Bring the Caprese to the table immediately with the warm garlic bread on the side. This dish is best enjoyed fresh, at room temperature.
- 400 kcal
- 15g protein
- 20g fat
- 40g carbs