Fresh, ripe and juicy heirloom tomatoes from the farmers market here in London. Finally! I’ve been waiting all winter for these.
One of my favorite salads and so simple to make. You see this salad all the time in Italian restaurants, also known as a Caprese Salad. But it’s so easy to make at home, so why not?
3-4 juicy ripe tomatoes
1-2 balls of Mozzarella Di Buffala or Burrata is also delicious (don’t use regular mozzarella as that won’t have as much flavor and it’s a bit chewy in texture, better for melting actually)
Handful of fresh basil leaves
Drizzle of good olive oil
Drizzle of good balsamic vinegar
Sea salt & fresh cracked pepper
Pinch of dried oregano
Cut the tomatoes in half and then each half into quarters. Or you can cut into slices if you prefer.
Drain the mozzarella and cut into equal size pieces as the tomatoes.
Arrange on a plate and drizzle with oil and vinegar, salt and pepper, sprinkle of oregano and chopped basil.
Ready to serve! Spring is here! 🙂