Tomato, Mozzarella and Basil Salad

This international favourite is billed on menus as Salad Capresé. Because the salad is so simple the quality of all the ingredients is vital. Very ripe red tomatoes and best quality mozzarella cheese are a must. Skinning the tomatoes add an extra level of refinement.

YOU WILL NEED

  • 4 large very ripe red tomatoes
  • 200 g mozzarella cheese, finely sliced (see Ina's Tip)
  • Ina Paarman's Lemon & Black Pepper Seasoning
  • Ina Paarman's Classic Balsamic Vinaigrette
  • a handful of fresh basil leaves, finely snipped into tiny strips
Method

Cut a shallow cross through the tomatoes at the base. Put them in a bowl and pour boiling water over. Leave for 3 minutes then drain, refresh under the cold tap and slip the skins off. Slice the tomatoes thinly.

All you do now is to arrange the slices of mozzarella and tomato on a serving dish and scatter with snipped basil leaves.

Just before serving, sprinkle with Lemon & Black Pepper Seasoning and drizzle the Vinaigrette over. Serve with warm, crispy ciabatta bread (see Ina’s Tip), and a dipping bowl of Balsamic Viniagrette.

**Slicing mozzarella**

Place the mozzarella in the freezer for 30-40 minutes to firm and then slice with a potato peeler into thin strips.

**Warming ciabatta**

Wrap the bread in greaseproof paper or place inside a brown paper bag. Wet the outside of the paper by briefly flashing the wrapped bread under a cold tap. Bake the bread at 200°C for 10-12 minutes.

Ina's Tip

**Slicing mozzarella**
Place the mozzarella in the freezer for 30-40 minutes to firm and then slice with a potato peeler into thin strips.

**Warming ciabatta**
Wrap the bread in greaseproof paper or place inside a brown paper bag. Wet the outside of the paper by briefly flashing the wrapped bread under a cold tap. Bake the bread at 200°C for 10-12 minutes.

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