This is a classic salad and almost not a recipe at all, but I have included it as when all the ingredients are in season it is hard to beat: cool, clean and fresh.
Make basil oil by placing basil leaves in a food processor with a good pinch each of salt and pepper. Process until the basil is finely chopped.
With the motor running, slowly trickle in the oil and continue to blend until you have a beautiful moss-green purée.
Leave to stand for a few minutes, then taste and adjust the seasoning.
Pour into a jar, cover and refrigerate until ready to use. This oil will keep in the fridge for up to a week.
Tear the mozzarella in half using your fingers and toss with lemon zest, parmesan and a dash of olive oil.
Slice the tomatoes and sprinkle with salt, pepper, lemon zest, parmesan and a dash of olive oil.
Build layers on your plate: starting with tomatoes, then mozzarella, then basil oil, then continue again.
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