Peak-Season Caprese with Basil Oil and Torn Sourdough

⏱ 15 min · Serves 2

The classic tomato-mozzarella-basil trio, tipped up a notch with a vivid basil oil and crisp garlicky sourdough shards to mop the plate. Ten minutes, no cooking skill required, just the best tomatoes you can find.

Per serving: 560 kcal · 18.0g protein · 30.0g carbs · 41.0g fat

Ingredients

• 400g ripe mixed tomatoes (beefsteak and cherry), at room temperature
• 1 x 125g ball buffalo mozzarella, drained
• 30g fresh basil leaves
• 5 tbsp extra virgin olive oil
• 1 tsp white balsamic or red wine vinegar
• 2 thick slices sourdough (about 80g)
• 1 small garlic clove, halved
• Flaky sea salt and freshly ground black pepper
• Pinch of caster sugar (optional, if tomatoes need help)

Method

1. Slice the beefsteak tomatoes into 1cm rounds and halve the cherry tomatoes. Spread on a plate, season with flaky salt and a pinch of sugar if needed, and leave for 5 minutes to draw out the juices.
2. Meanwhile, make the basil oil: blitz 20g of the basil leaves with 4 tbsp of the olive oil and a pinch of salt in a small blender (or finely chop and stir together) until bright green. Pass through a sieve if you want it silky.
3. Toast the sourdough until golden, rub the cut garlic over one side, drizzle with the remaining 1 tbsp olive oil and tear into rough shards.
4. Whisk the vinegar into the tomato juices on the plate.
5. Tear the mozzarella into generous pieces and layer over and between the tomatoes.
6. Spoon the basil oil over the top, scatter with the remaining basil leaves, grind over black pepper and add a final pinch of flaky salt.
7. Tuck the sourdough shards around the edges and serve immediately, while the bread is still crisp.