World Cuisine

Tomato, Basil and Mozzarella Salad

cook 20 mins
  • 3 tablespoons extra-virgin olive oil
  • juice of 1/2 lemon
  • 1 teaspoon honey
  • 1 teaspoon mustard
  • 1 garlic clove, crushed
  • 875 g (1 3/4 lb) ripe tomatoes
  • 420 g (13 3/4 oz) mozzarella cheese, sliced
  • 10–12 basil leaves, shredded
  • pepper
  • Whisk together the olive oil, lemon juice, honey, mustard, garlic and some pepper in a bowl.
  • Place the tomatoes in a large bowl and pour over boiling water. Leave to stand for 30 seconds, then drain and refresh under cold water. Peel off the skins and slice the tomatoes.
  • Layer the tomatoes with slices of mozzarella and torn basil leaves on plates or a large serving bowl.
  • Drizzle over the dressing and leave to stand for 5 minutes before serving.
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