Tomato, Mozzarella + Basil on Flatbread
4 People
265 Cals
Tomato, Mozzarella + Basil on Flatbread
4 People
265 Cals
About the recipe
When tomatoes are at their absolute peak—sweet, juicy and bursting with flavour—there’s nothing better than letting them shine in a simple, beautiful dish. This Tomato, Mozzarella + Basil on Flatbread is my go-to recipe for relaxed entertaining, long lunches and those warm evenings when friends gather around the table and you want something effortless yet impressive.Think of it as a rustic Italian-style bruschetta meets pizza bianca: warm flatbread spread with vibrant pesto, topped with a tangle of ripe heirloom tomatoes, creamy torn mozzarella and fresh basil, then finished with a glossy drizzle of sticky balsamic. It’s colourful, fragrant and designed for sharing—perfect as a starter, light lunch, or part of a generous summer spread.Beyond tasting incredible, this recipe is naturally nourishing. Tomatoes are rich in antioxidants like lycopene, which supports heart and skin health, while fresh mozzarella adds satisfying protein and calcium. Good extra virgin olive oil brings healthy fats, basil offers freshness and digestive benefits, and the whole dish comes together in minutes with minimal prep—exactly what you want when entertaining.Serve it straight from the oven while the flatbread is warm and the mozzarella is soft and luscious. It’s simple, seasonal cooking at its best: fresh ingredients, bold flavour and a dish that brings everyone together around the table.
Nutrition Per Serving
265
Calories
21g
Fat
8g
Saturates
4g
Sugars
391mg
Salt
15g
Protein
7g
Carbs
2g
Fibre
Ingredients
- 2 ripe heirloom tomatoes cut into chunks
- 250 g cherry tomatoes or baby heirloom tomatoes halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoon red wine vinegar
- pinch of flaked salt and pepper
- handful basil leaves
- 200 g fresh mozzarella
- 1 – 2 tablespoons sticky balsamic to serve
TO SERVE
- 2 tablespoons pesto
- 1 large flatbread store bough or home made, see my recipe
Method
- COMBINE the tomatoes, olive oil, red wine vinegar, salt, pepper and basil into a bowl.
- LEAVE the tomatoes at room temperature for 5 minutes to allow the flavours to infuse.
- WARM the flatbread in at hot oven then remove onto serving platters.
- SPREAD the flatbread with pesto, then pile over the tomato salad over tht top.
- TEAR the mozzarella over the tomatoes and drizzle gernerously with sticky balsamic and extra basil.
- SERVE immediately and enjoy.
Notes & Inspirations
Use good quality store-bought flatbread, focaccia, Lebanese bread or even grilled sourdough. You can also cook your own dough on the barbecue for a smoky summer twist. To make a quick simple yoghurt flatbread combine 250 ml of Greek yoghurt, 250 g of spelt flour, 2 teaspoons baking powder, 2 tablespoons olive oil and 1 tablespoon honey. Mix into soft dough, roll out onto a baking sheet and cook in a hot 200°C oven for 12 - 15 mins until golden. You can also cook on a BBQ or pan on the stove.
Basil pesto is classic, but rocket pesto, spinach pesto or even a light smear of whipped ricotta works beautifully under the tomatoes.
Turn this into a more substantial meal by adding sliced prosciutto, mortadella, white beans It also pairs perfectly with grilled prawns or salmon on the side.
Burrata is a luxe alternative to mozzarella if you want something extra indulgent. Tear it open just before serving and let it melt into the warm tomatoes.
Serve on a large board or platter and slice into rustic pieces so guests can help themselves. It’s perfect for summer gatherings, drinks nights or casual weekend lunches.
If you happen to have any tomato mixture left, toss it through cooked pasta, spoon over grilled vegetables, or pile onto toasted sourdough the next day.
