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.


  • 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


  • 1.

    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.

  • 2.

    With the motor running, slowly trickle in the oil and continue to blend until you have a beautiful moss-green purée.

  • 3.

    Leave to stand for a few minutes, then taste and adjust the seasoning.

  • 4.

    Pour into a jar, cover and refrigerate until ready to use. This oil will keep in the fridge for up to a week.

  • 5.

    Tear the mozzarella in half using your fingers and toss with lemon zest, parmesan and a dash of olive oil.

  • 6.

    Slice the tomatoes and sprinkle with salt, pepper, lemon zest, parmesan and a dash of olive oil.

  • 7.

    Build layers on your plate: starting with tomatoes, then mozzarella, then basil oil, then continue again.

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Posted by YUMReport
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