Best Simple Salad

BMT Salad

I love to cook and I can happily spend a few hours slaving over something I really want to make, but there’s something to be said for something that’s so quick to slap together, yet insanely delicious. This for me is Basil, Mozzarella and Tomato Salad. It’s like summer in my mouth. In France the coeur de boeuf tomatoes were the preferred for this dish, which are giant ribbed, strange looking things with a thick, firm skin. I also prefer the Buffalo Mozzarella to the boccincini sort because there’s something fun about tearing those big, fat, delicious clods in to pieces with my hands. As much as the flavours, the colours are incredible with this.

Coeur de Boeufs

Ingredients

Fresh Basil (big bunch/ about a big handful per person)

Buffalo Mozzarella

Tomatoes (don’t worry if you can’t get coeur de boeufs, but fabulous if you can)

Salt, Pepper

Good quality Olive Oil

Method

Pluck the basil leaves from the stalks, wash and pat dry. No need to tear  up the leaves.

Cut your tomato into segments, I prefer wedges over the more regimented slices. Casually, and gently throw together with the basil on your plate or serving dish.

Tear the mozzarella into small bite size pieces and add to the salad.

Season with a little salt and pepper, and a drizzle of olive oil, and there you have it. My favourite salad ever.

Note: When it’s really hot I tend to keep my tomatoes in the fridge. Take them out half an hour or so before making, to bring their temperature closer to room temperature – I feel like this brings the flavour out a bit more.  Buon Appetito!

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