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Tomato Salad with Garlic Bread

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Served with crunchy garlic bread, this tomato salad recipe is the ultimate side or light meal. Simply top with fresh herbs and voila!

  • Serves6
  • Cook time10 minutes
  • Prep time25 minutes, + 20 mins standing time


  • 2 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • Pinch of raw sugar
  • 600g mixed tomatoes, halved
  • 2 roma tomatoes, cut into wedges
  • 100g unsalted butter, softened
  • 2 garlic cloves, crushed
  • ¼ cup finely chopped flat-leaf parsley
  • ½ Coles Bakery Stone Baked by Laurent Sourdough Baguette*, thinly sliced diagonally
  • 200g fresh mozzarella, torn
  • ¼ cup basil leaves
  • Flat-leaf parsley sprigs, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a large baking tray with baking paper. Combine vinegar, oil and sugar in a bowl. Season.
  2. Step 2

    Add combined tomato to vinegar mixture in the bowl. Gently toss until well combined. Set aside for 20 mins or until the tomato releases its juices.
  3. Step 3

    Meanwhile, place the butter, garlic and parsley in a small bowl. Use a fork to mash until well combined. Season. Spread one side of each baguette slice with the butter mixture. Arrange in a single layer on the prepared tray. Bake for 6 mins or until the baguette slices are crisp and golden.
  4. Step 4

    Drain the tomato mixture, reserving 1/4 cup (60ml) of the vinegar mixture in the bowl.
  5. Step 5

    Divide tomato mixture evenly among serving plates. Arrange the mozzarella over the tomato mixture on the plates. Season. Sprinkle with basil and parsley sprigs. Drizzle with reserved vinegar mixture and serve with garlic bread.