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Tomato and Mozzarella Salad

Recipe by Skye Gyngell from Chefs Christmas 2009

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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.

Serves 4

Ingredients

1 bunch basil, leaves picked
Sea salt and freshly ground black pepper
½ cup of extra-virgin olive oil
4 ripe tomatoes (as many varieties as you can find)
Allow one buffalo mozzarella (100-120g) per person
2 tbsp lemon zest
2 tbsp parmesan cheese, grated
Sea salt and freshly ground black pepper
80ml/3fl oz extra-virgin olive oil

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Method

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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What do you think?

YUM January 2011

This is a beautiful dish. The combination of basil oil, zest and parmesan combined with the richness of the beautiful mozzarella and sharpness of the tomatoes makes it a taste sensation. I am so impressed I have ordered Skye's books. Many thanks

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