A magical combination of freshness, texture and flavour. When tomatoes and basil are in season, this salad is a must!
1 large handful of mixed greens
6 heirloom tomatoes, assorted colours
125 g buffalo mozzarella
¼ cup basil leaves, torn
2 tbsp quality olive oil
2 tbsp prepared basil pesto (we used Le Grand)
1 tbsp thick balsamic vinegar
Maldon flaked sea salt, to taste
freshly ground pepper
1
Scatter the salad greens over a large platter.
2
Slice the tomatoes thinly and arrange them over the greens in a decorative pattern.
3
Slice the buffalo mozzarella into rounds, then tear the slices into large pieces. Arrange them over the tomatoes.
4
Scatter the torn basil leaves over top.
5
Drizzle the salad with olive oil, followed by the basil pesto and then balsamic vinegar.
6
Sprinkle the salad with Maldon flaked sea salt and fresh cracked pepper. Serve immediately.
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Ingredients
1 large handful of mixed greens
6 heirloom tomatoes, assorted colours
125 g buffalo mozzarella
¼ cup basil leaves, torn
2 tbsp quality olive oil
2 tbsp prepared basil pesto (we used Le Grand)
1 tbsp thick balsamic vinegar
Maldon flaked sea salt, to taste
freshly ground pepper