This is a perfect summer salad.
It is a classic in our household because it’s super quick to prepare and absolutely delicious. We usually have it with balsamic vinegar and olive oil, but I’ve added this vibrant basil vinaigrette. It adds acidity, freshness and a slight bitterness which compliments the creamy mozzarella perfectly. Whipped up in 10 minutes, this is perfection.
Tomato and mozzarella salad with basil vinaigrette
Serves 4 as a side (2 as a main)
Ingredients
Salad
4-5 big tomatoes
125 g Mozzarella (1 ball mozzarella)
A few fresh basil leaves
Olive oil to drizzle
Vinaigrette
2 handfuls of fresh basil
2 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper to taste
(notes and substitutions are found below the method)
Method
Place all the ingredients for the vinaigrette in a blender and pulse until smooth.
Slice the tomatoes thinly and lay them in a dish.
Tear the mozzarella and dot it over the tomatoes.
Spoon the vinaigrette over the salad, drizzle over some extra olive oil and garnish with fresh basil leaves.
Notes, substitutions and variations:
Mozzarella: obviously buffalo mozzarella is best, so go for that if you can. But regular mozzarella will also be delicious. If you can’t find mozzarella feta works well too or even shavings of parmesan.
Tomatoes: any large tomatoes work. Alternatively, you can use 300g cherry tomatoes, just slice them in half.
Vinegar: cider vinegar can also be used or any vinegar to be honest.
Olive oil: you can also use rapeseed oil.
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