I’ve come to realise that sometimes the best meals don’t really require a recipe, more of a how-to guide in what makes certain combinations so god damn delicious. This tomato and mozzarella salad is one of them.
I’m not going to blab on about how to make this salad in a way that suggests there is anything more to it than essentially slicing some tomatoes up with some mozzarella and then bunging them on a plate, HOWEVER, if you do want to make something like this for yourself, I do have a few tips.
Here I’ve used some tiny lemon basil leaves from my garden which bring a subtle citrus flavour to the mix but even a small pinch of your standard basil leaves will be the single greatest addition to this dish.
2. Olive. Oil.
Yes, it’s not the healthiest suggestion in the world but a little olive oil rubbed into your mozzarella, (you can even leave it to marinade for a while if you like) or a glug or three over your tomatoes brings a whole load of added flavour.
3. Top quality tomatoes
There’s no point even starting this dish if you don’t have the ripest tomatoes.