Tomato and mozzarella salad with tapenade crostini

Classic Italian flavours combine in this summer lunch dish from Rachel Allen
By Rachel Allen
Tomato and mozzarella salad with tapenade crostini
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the salad

  • 4 large, ripe tomatoes
  • sugar, to taste
  • 10 basil
  • 2 balls mozzarella

For the tapenade crostinis

  • 110 g stoned black olives
  • 50 g tinned anchovies
  • 1 tbsp capers
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 4 tbsp olive oil, plus more for the crostinis
  • 1/2 baguette
  • olive oil


1. For the salad: Cut the tomatoes into quarters and then in half across the wedge. Season with sea salt, pepper and sugar tear over the basil. Cut the mozzarella into a similar size as the tomatoes and toss gently together.

2. For the tapenade crostinis: preheat an oven to 220C/gas 7.

3. In a food processor, whiz up the olives with the anchovies, capers, mustard, lemon juice and pepper - you probably won't need any salt. Stir in the 4 tablespoons of olive oil.

4. Cut 6 slices of baguette at an angle and toss in olive oil to coat. Toast in the hot oven for 5 minutes or until pale golden. Spread thinly with some of the tapenade (the rest will keep for months in a sterilised jar in the fridge).

5. Divide the salad between the plates and sit a tapenade crostini on the side.

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