Delia

Tomato, Mozzarella and Basil Salad

Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.


Serves 2

This recipe is taken from Delia Smith’s Summer Collection.

Tomato, Mozzarella and Basil Salad
Ingredients
 1 lb (450 g) tomatoes
 4 oz (110 g) Mozzarella, sliced
 about 24 fresh basil leaves
 2 tablespoons Italian extra virgin olive oil
 salt and freshly milled black pepper
Equipment

Method

First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins off using a cloth to protect your hands if necessary.

Then slice the tomatoes thinly. All you do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish.

Scatter the whole basil leaves over them, then, just before serving, sprinkle with plenty of salt and freshly milled black pepper and drizzle the oil all over.

Serve with some ciabatta bread, warmed a little in the oven to the crispy stage.

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