Gareth Mullins' Tomato, Red Onion & Buffalo Mozzarella Salad with Balsamic Dressing

The ultimate summer salad.
  1. Cut the ciabatta into 2cm squares. Place on a tray and into 160 c oven for 8- 10 minutes with a drizzle of olive oil, salt and pepper
  2. Slice the plum tomatoes, half the cherry tomatoes and lay them on a plate. Season with salt and pepper
  3. Sprinkle with the capers and red onions
  4. To make the dressing, place the olive oil and balsamic in a small jar with a pinch of salt and give a really good shake
  5. Tear up the mozzarella, add the torn basil and dress with the balsamic dressing   

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Tomato salad

  • 200g stale ciabatta loaf
  • 200g ripe beef or plum tomatoes
  • 100g cherry tomatoes
  • 2 tablespoons capers
  • 1 x small red onion, finely sliced


  • 2 tablespoons balsamic vinegar
  • 8 tablespoons extra virgin olive oil
  • 3 x sprigs fresh basil  
  • 2 x buffalo mozzarella
  • Sea salt and black pepper for seasoning