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Galbani Mozzarella Baked Caprese Salad


  • 400g/14oz mixed ripe tomatoes – choose a mixture of sizes and colours (small Datterini or cherry, and larger plum tomatoes on the vine work nicely together)
  • 2 x 250g packs of Galbani Mozzarella Maxi
  • 2 tbsp good olive oil
  • 2 tbsp red wine vinegar
  • handful basil leaves
  • crusty bread, to serve
Click here to get 20p off any Galbani cheese

Preparation Instructions

  1. Leave the smallest tomatoes whole, halve slightly bigger varieties and chunkily chop the largest. Squeeze the mozzarella in a sieve to get rid of any excess water, then tear into chunks and mix with the tomatoes, olive oil, vinegar, some sea salt, ground black pepper and a pinch of sugar – any kind will do. Leave to marinate at room temperature for an hour, or up to a day in the fridge if you can.
  2. Heat oven to 220°C/200°C fan/gas 7. Spread the tomato and mozzarella salad evenly across a baking dish, stirring in the basil as you go. Bake for 15 mins until the cheese is melted and bubbling. Serve straight away with crusty bread for scooping and dipping.
  3. Joe's tip: "Galbani Mozzarella Maxi is the perfect family size and great for slicing due to its cylindrical shape".