Tomato, Mozzarella and Basil Salad
Because it doesn't need marinating, this salad makes a very quick, simple first course or light lunch.
|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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Summer Collection.
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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A vinaigrette with a difference that will pep up any summery fish or chicken you might be cooking.
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Lovely on its own served as a starter or divided into small pieces to serve with drinks
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