400g(14oz) mixed, vine-ripened tomatoesmake sure they’re room temperature and not straight from the fridge for maximum flavour.
Large pinch of freshly ground salt and pepper
1tbspolive oil
4slicesgarlic bread from a refrigerated garlic baguettealternatively you can mix 3 tbsp salted butter with 1 minced garlic clove and ½ tsp fresh or dried parsley, and spread it on 4 slices of baguette – both sides
Dressing:
2tbspolive oil
1tbspred wine vinegar
½tspcaster sugar
½a clove of garlicpeeled and minced
To Serve:
125g(4.4 oz) Mozzarella, roughly torn
10basil leavessliced or torn
Instructions
Chop the tomatoes and mix with the salt and pepper – leave for 10-15 minutes to release their juices.
400 g (14oz) mixed, vine-ripened tomatoes, Large pinch of freshly ground salt and pepper
Heat the olive oil in a frying pan, and place in the garlic bread slices. Toast each side for 2-3 minutes until golden brown. Remove from the pan and cut into chunks.
1 tbsp olive oil, 4 slices garlic bread from a refrigerated garlic baguette
Mix the dressing ingredients together in a small jug.
2 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp caster sugar, ½ a clove of garlic
Place the garlic bread chunks in a serving bowl or on a large plate. Mix in the tomatoes – juices as well. Drizzle on half of the dressing, and toss to ensure the garlic bread mixes with the dressing. Leave for 10 minutes to allow the flavours to develop and for the bread to soak up the liquid.
Top with the torn mozzarella and basil and serve with the remaining dressing.
125 g (4.4 oz) Mozzarella, roughly torn, 10 basil leaves