Roasted Tomato And Mozzarella Salad

Serves 2


  • 2 ox heart or heirloom tomatoes, halved
  • 4–8 large basil leaves
  • 2 x 125g buffalo mozzarella, halved
  • 4 slices char-grilled sourdough bread
  • 2 tablespoons olive tapenade
  • 4 slices prosciutto
  • 40g rocket (arugula) leaves
  • olive oil, for drizzling


  1. Preheat grill on high heat. Line a baking tray with non-stick baking paper.
  2. Scoop out the seeds and some of the soft flesh from the tomatoes and discard.
  3. Place the tomatoes on the baking tray cut-side up.
  4. Line the tomatoes with basil leaves and top with mozzarella.
  5. Grill for 3–4 minutes or until the mozzarella is golden.
  6. To serve, spread char-grilled bread with tapenade and top with prosciutto and rocket.
  7. Place the tomato on the plates and drizzle with olive oil to serve.