Tomato, Mozarella and Basil plated salad

Not being a food photographer, it's hard to make this look good, but I promise it tastes good!
This is the work of mere moments to make but well worth it as one of the many bits and pieces on the table for a summer lunch, perhaps along with a Noodle Salad or Feta & Mint Couscous if you fancy a wide variety of bits on the table. If you have this for lunch any that's left can go in the fridge and come out again to the dinner table to be finished off!
Tomato, Mozarella and Basil plated salad
bbq, barbecue, summer


Serves: 2
Prep Time: 10 minutes
Cook Time: 30 minutes (to rest)


  • 4 or 5 tomatoes
  • 1 ball of mozarella (the best you can afford)
  • A handful of basil leaves
  • 1tbsp balsamic vinegar
  • 1tbsp extra virgin olive oil
  • 1/2 echalion shallot


  1. Slice the tomatoes (about 3/4cm thick) onto a plate
  2. Slice the mozarella up and dot it over the tomatoes
  3. Finely slice the shallot and sprinkle this over the plate
  4. Finely shred the basil and sprinkle over the plate
  5. Mix the oil and balsamic vinegar together well (a small jar you can shake is a good way to do this) and then drizzle over the plate
  6. Season well with salt and pepper 

Once the plate is complete, leave it for half an hour for the flavours to combine and the tomatoes and mozarella to marinade in the balsamic and oil. It's absolutely fine to eat straight away but half an hour gives it just enough to meld the ingredients together.

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