A simple salad that is packed with classic flavours that are just meant to be together. Super easy to throw together and perfect for summer outdoor eating as a side alongside just about anything.
Begin by chopping your 450 grams tomatoes into suitable sizes. I have used cherry tomatoes here so have chopped them in half.
Finely slice the red onion into half moons. Soak them in a small bowl of iced water.
Put them in a large sized bowl and sprinkle with salt and give them a gentle toss so that the salt gets evenly spread through the tomato halves. Set aside for about 15 minutes. This really accentuates the tomato flavour.
Meanwhile put 2 tbsp of balsamic vinegar and 2 tbsp of extra virgin olive oil, 1 tsp of sea salt and a 5 grinds of black pepper into a little jug or bowl and whisk together.
Finely chop the basil.
Drain your mozzarella and chop into suitable size pieces if you have the traditional sized balls.....titter
Add the basil and mozzarella to the tomatoes and tip in the dressing. Toss the lot around together so that the dressing, basil and cheese is evenly distributed.
Either cover and serve at room temperature when required or transfer to a fancy pants serving dish if you would prefer.
Apply To Italian (for the afternoon) Face
The salt does tend to bring a lot of the tomato juices out so don't be alarmed as they pool a little in the bottom of the dish. That stuff is absolutely delicious.
Serve at room temperature.
Cover and store leftovers in the fridge however the salad is best eaten on the day it is made.
All nutritional information is approximate and intended only as a guide.