Summertime Tomato Salad with Basil Oil
At this time of year tomatoes are at their absolute best, so why not take advantage and give this easy tomato salad with mozzarella and basil oil a try. With just a few simple ingredients you can serve up a fresh, fragrant, summer side dish that works perfectly on a barbecue spread, as a topping for meat and fish, or my favourite way, piled high on toasted garlicky ciabatta.
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Servings: 6
Calories: 120kcal
Equipment
- Chopping Board & Sharp Knife
- Pestle & Mortar
Ingredients
Tomato Salad
- 800 g Tomatoes Mixed varieties, washed. Slice large tomatoes into 5mm thick slices and cherry tomatoes in half.
- 1 Shallot Finely sliced into rings. I used an Echalion (aka Banana) Shallot
- 60 g Mozzarella Torn into bite-size pieces
- 2 tsp Fresh Lemon Juice
- ¼ tsp Sea Salt
- ⅛ tsp Black Pepper Freshly ground
Basil Oil Dressing
- 10 g Basil Leaves Rinsed, large stalks removed.
- 3 tbsp Extra Virgin Olive Oil
- ⅛ tsp Sea Salt
- ⅛ tsp Black Pepper Freshly ground
Instructions
- Gather and prepare your ingredients.
- Arrange the tomatoes and shallots on a platter. Next, place torn pieces of mozzarella around and about.
- In a pestle and mortar grind the basil, extra virgin olive oil, salt and pepper until the basil is finely shredded and fragrant. Drizzle the dressing over your tomato platter. Then, from a height season with the remaining salt and pepper and a squeeze of lemon juice.
- Serve and enjoy!
Nutrition
Calories: 120kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 215mg | Fiber: 2g | Sugar: 4g
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