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Easy food and casual entertaining don’t have to sacrifice taste and visual appeal, this recipe abounds with both. This delicious Italian salad even looks like a celebration of Christmas with the mouth-watering colours of red, green and white. The key to this salad is using the freshest ingredients and Summer is the best time for red, juicy tomatoes and bunches of pungent, basil.
This dish is perfect as an entrée or for a simple lunch pair it with ham and fresh crusty bread – delicious!
- SERVES6
- PREP20 mins
INGREDIENTS
- 600g tomatoes (different shapes and sizes, including some slightly under-ripe or more acidic varieties)
- Extra Virgin Olive Oil
- 250g Buffalo Mozzarella
- Small bunch of basil, preferably with smallish leaves
METHOD
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Make sure all the ingredients are at room temperature before you start (tomatoes and basil shouldn't be refrigerated anyway).
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Cut the tomatoes into different-sized slices and chunks depending on their size and shape – large craggy fruit often looks better cut into cross sections. Cut out the core if it looks chewy. Put into a bowl and sprinkle with sea salt, leave to sit for 10 minutes, then add 1 tbsp extra virgin olive oil and gently toss with a couple of spoons.
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Arrange the tomatoes on a platter, spooning over their juices. Tear the mozzarella over the top, and scatter with torn basil leaves. Drizzle with more oil and season with a little more salt. Serve.
Tomato Plant by Justus Menke
