Perhaps my favourite salad of all is one that is seasonal and simple. Sparkling with summertime, this beautifully presented dish is sweet, sharp and deeply delicious. Choose a lovely variety of homegrown or heirloom tomatoes which you should be able to find at your local farmers market or organic store. Serve with crusty sourdough bread and a little unsalted butter.
SUMMER TOMATO SALAD RECIPE
Serves 2-3
1 yellow courgette
A variety of different coloured heirloom tomatoes
3 radishes, ends removed
A handful of fresh basil leaves
A small jar of anchovies, drained
Fine sea salt for sprinkling
Extra virgin olive oil for drizzling
A ball of sliced buffalo mozzarella, to serve
- Finely slice the courgette, tomatoes and radishes as thinly as you can, a mandolin works well here.
- Layer the vegetables on a large plate with the basil leaves and anchovies.
- Sprinkle with sea salt and drizzle generously with extra virgin olive oil.
- Leave for half an hour before serving, so that the basil and anchovies have a little time to mingle and season the salad.
- Serve with slices of buffalo mozzarella.
