Buffalo mozzarella with roasted tomatoes & olives
Waitrose and Partners

Buffalo mozzarella with roasted tomatoes & olives

A truly delicious take on the iconic combination of mozzarella, tomatoes and basil. You can't go far wrong with this tasty trio, however this recipe elevates them to the next level.

4 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseAccompaniment
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 125g buffalo mozzarella
  • 225g pack Waitrose Pome Dei Moro Tomatoes, halved
  • 50g pitted Kalamata olives, halved
  • 2 clove/s garlic, sliced
  • 3 tbsp extra virgin olive oil
  • ½ Waitrose plain ciabatta
  • 1 tbsp red wine vinegar
  • 1 handful basil leaves


  1. Preheat the oven to 220°C, gas mark 7. Take the buffalo mozzarella out of the fridge, so that it has time to warm up a little before serving (you don’t want it to be fridge-cold).

  2. Toss the tomatoes, olives and garlic in a roasting dish with the oil, then season. Roast for 8 minutes, then give everything a stir and return to the oven. Put the ciabatta on a sheet of foil and put in the oven. Cook both for another 10 minutes.

  3. Tear the mozzarella and divide between 2 plates. As soon as the tomatoes come out of the oven, stir in the vinegar. Spoon them over the mozzarella, scatter over the basil and serve with the ciabatta.

Cook’s tip

You can use regular mozzarella (which has a slightly milder flavour) or creamy burrata in this recipe, too.


Typical values per serving when made using specific products in recipe


2,539kJ/ 609kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars2 ratings