Perfection in under an hour.


  • 650 g ripe plum tomatoes (halved)
  • 2 tblsp olive oil, extra virgin, for roasting
  • 250 g mozzarella cheese
  • 3 tblsp chopped or shredded fresh basil leaves
  • 60 ml olive oil, extra virgin (for the dressing)
  • 1 tblsp balsamic vinegar, for the dressing
  • sea salt and black pepper, for seasoning
  • 60 g green olives (whole)


  • Preheat the oven to 180°C/Gas 4.
  • Slice the tomatoes in half lengthways, deseed and place on a roasting tray. Drizzle over olive oil and a little black pepper. Roast for about 40 minutes. Allow to cool.
  • Slice the mozzarella cheese about ½ cm thick.
  • Using a rectangular presentation platter, place bands of tomato, followed by cheese and then the olives across the platter.
  • Sprinkle with the basil, olive oil, balsamic vinegar and sea salt.

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