Tomato and mozzarella salad
You know summer is around the corner when the insipid and pale excuses for a tomato, which litter the supermarket shelves over the cold winter months are finally replaced by the real thing - deep red and fragrant - still smelling of the vines.
I’ve been waiting for months now to eat a proper tomato, so I’ve kept it simple - the smallish cherry variety, quartered and placed in a bowl with some rocket, torn pieces of buffalo mozzarella, a good dribble of olive oil, and some salt and pepper. I also like to serve it with a big blob of my basil cream sat in the middle.
You may also be interested in:
