Salad Caprese
This salad is only worth doing if you have access to tender buffalo mozzarella and gorgeous ripe tomatoes, fresh summer basil and super extra virgin olive oil. The first Irish tomatoes are now in season.
Serves 4
2 balls buffalo mozzarella (we’ve two options in Ireland –Toonsbridge Dairy Buffalo Mozzarella (www.toonsbridgedairy.com)
and Macroom Buffalo Mozzarella (www.macroombuffalocheese.com)
4 very ripe ‘beef’ tomatoes or large tomatoes
fresh basil leaves
sea salt
freshly ground black pepper
extra virgin olive oil
Slice the buffalo mozzarella and tomatoes into rounds (or tear apart). Arrange in overlapping slices on a white plate. Tuck some basil leaves in between the slices. Drizzle with really good extra virgin olive oil (I use Capezzana, Fontodi or Selvapiana). Sprinkle with a few flakes of sea salt and freshly ground pepper to season – a simple feast when the ingredients are at the peak of perfection.
