Ingredients
- Serves 2
- 250-300g perfectly sun ripened tomatoes, room temperature (if possible mix up the varieties)
- 150g fresh mozzarella
- 10 basil leaves
- Sea salt flakes
- Freshly cracked black pepper
- 1 Tbsp Balsamic vinegar
- 6 Tbsp Extra virgin olive oil
HEIRLOOM TOMATO, MOZZARELLA AND BASIL SALAD
Method
- Slice the tomatoes into thickish rounds, or if including cherry tomatoes, cut them in half Place onto 2 plates and scatter over a little sea salt
- Tear the mozzarella into pieces and place over the tomatoes
- Do the same with the basil leaves and scatter them over the mozzarella
- In a small bowl mix together the balsamic vinegar, oil and a pinch of salt
- Stir to combine and pour over the salad
- Serve immediately
Comments
This salad should only be made with the sweetest tomatoes, creamiest mozzarella and exceptional olive oil. Simplicity and quality are the key ingredients to this dish.
Thanks to WAIKOUAITI GARDENS for providing the certified organic heirloom tomatoes used in the demonstration at the market
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