This recipe is traditional, minimal, luxurious, and the perfect starter paired with a fresh loaf of bread. If you’re unable to find fresh mozzarella then bocconcini will work just fine. The advantage of the mozzarella is that it’s so much softer and feels as though it is almost melting away in your mouth. If you want to step up your game even further, splurge on a fresh burrata which is this beautiful little ball of cream and milk curd encapsulated in soft mozzarella. Finally, the olive oil makes the whole dish glisten in front of you. This salad is perfect if you’re in a hurry, or if you want a no fuss side to whatever you’re making for your main.
For this recipe, you’ll need a chefs knife, a chopping board, and measuring spoons.
3-4 roma tomatoes (sliced)
200g tomato medley mix (halved)
120g fresh mozzarella balls (torn)
1 bunch fresh basil
1 tablespoon extra virgin olive oil
1/2 tablespoon balsamic vinegar
Salt and pepper
Step 1: Wash all your tomatoes and transfer to a nice salad bowl or serving platter. Drain the mozzarella of all water and tear into small chunks over the tomatoes. Very gently mix the tomatoes and mozzarella together.
Step 2: wash your basil and pick a handful of leaves and scatter over the top. Dress by drizzling your olive oil and balsamic vinegar over the salad and season with a little salt and pepper.