I love to serve this tomato salad with sourdough crostini. Pop the crostini on your plate and top with the tomatoes and some of the lovely juices that accumulate on the platter.
Serves: 8
INGREDIENTS
1 kilogram assorted tomatoes, use as many varieties as possible
2 balls fresh mozzarella or 8 bocconcini, drained
purple and green basil to garnish
crostini to serve
Dressing
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 tablespoons olive oil
½ small red onion, very finely chopped
1 tablespoon capers, chopped
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the vinegar, mustard, garlic and olive oil in a bowl and season. Stir in the red onion and capers.
To assemble: Cut the tomatoes into different shapes and arrange on a large platter. Rip the mozzarella or bocconcini into pieces and place next to the tomatoes. Spoon over the dressing then scatter with the basil, sea salt and freshly ground pepper. If using, put the crostini around the edge of the platter.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!