Tomato, buffalo mozzarella & basil salad

Tomato, buffalo mozzarella & basil salad

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

Insalata caprese is one of my favourite salads. This is my version. To make this salad you must use the best tomatoes — heirloom preferably — you can find during their season in summer! I use locally made buffalo mozzarella, but there is no shortage of options, with literally tonnes of Italian ‘mozzarella di bufala’ being air-freighted around the globe every week. If you can’t find basil cress, use basil leaves, torn into large pieces. Serve with crusty sourdough for mopping up those delicious juices.

Ingredients

Quantity Ingredient
6 mixed heirloom tomatoes
250g buffalo mozzarella
1 handful basil cress, snipped
1 handful purple basil cress, snipped
50ml good-quality red wine vinegar
100ml extra virgin olive oil

Method

  1. Slice the tomatoes about 5 mm thick, or in half if very small. Tear the mozzarella into smaller chunks.
  2. On a large serving platter, arrange the tomatoes, mozzarella and basil cresses so they are all overlapping, seasoning generously with sea salt and freshly ground black pepper along the way.
  3. Drizzle the vinegar, then the olive oil, over everything and add another sprinkling of salt and pepper.
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Melbourne
Collingwood
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