Sometimes the best meals are made from a few simple, fresh ingredients. This salad has been one of my all time favourite recipes for years now, and it never fails to deliver on a hot summer day.

I certainly didn’t invent it, but thought I’d share it today to remind everyone how amazing fresh seasonal vegetables can be, without any extra fuss required.

If possible, use a variety of heirloom tomatoes with different colours, flavours and shapes. (Mine are still green on the vines so I had to settle for one variety.) And please don’t store tomatoes in the fridge; it removes all their delicious flavour! Keep them at room temperature so they’re ready to eat.

Tomato, Basil and Mozzarella Salad

3 Fresh Tomatoes, room temperature

3 balls fresh mozzarella (I made mine, but you can buy in most supermarkets)

2 handfuls fresh basil leaves

1/2 teaspoon caster sugar

1 tablespoon white wine vinegar

1-2 tablespoons extra virgin olive oil

Salt and pepper (I like to use ordinary table salt as it is more delicate than ground salt or flakes)

 

Slice the tomatoes and mozzarella into slices of approximately even thickness. Spread on a platter, then sprinkle over the sugar. Leave for 5 minutes.

Splash over the vinegar, salt and pepper, and leave for another couple of minutes.

Shred the basil roughly with your hands and sprinkle over the top. Splash the olive oil over the salad, and check the seasoning.

Serves 3-4

The salad is also delicious with the addition of sliced, perfectly ripe avocado and a sprinkle of dukkah.