Tomato, mozzarella + basil salad

I have made this salad more times than I care to remember, but I keep coming back for more – excellent as a side salad, main event, or as a nibble to accompany drinks, I also make the basil dressing alone to drizzle over roast or BBQ chicken because it’s delicious. This amount of dressing will last you for a couple of meals, and the amount of tomatoes and cheese listed is deliberately vague as it can be scaled up if you’re serving a crowd – this works well as a side salad for 4 I’d suggest. Give me some lovely bread and lettuce leaves and I’d demolish half of it for lunch easily.

Ingredients

Salad:

Cherry tomatoes on the vine

1 ball of mozzarella

Slurp of olive oil

Slurp of balsamic vinegar

Dressing:

20g basil, leaves only

4 tbsp extra virgin olive oil

1 tbsp red wine vinegar

Plenty of salt + pepper

Method

  1. Make the dressing by whizzing together the ingredients using a stick blender or processor, testing to see if you need to add more red wine vinegar or seasoning. Set aside.
  2. For the salad itself, heat the slurp of oil in a frying pan, add in the tomatoes (keep them on the vine!) and cook for 5+ minutes until starting to char and soften. Give the pan a jiggle every now and then.
  3. When the toms look like they’re getting there, slosh in a slurp of balsamic vinegar, give it a good swirl around and let it heat up.
  4. Assemble the salad by snipping the tomatoes into pleasing groups and putting them on your serving dish with ripped up pieces of the mozzarella.
  5. Drizzle over the dressing artfully with a spoon, then tip on the remaining balsamic from the frying pan.

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