Sun-Ripened Tomato & Torn Mozzarella Salad with Basil Oil

⏱ 20 min · Serves 4

A caprese with a little extra swagger: warm-weather tomatoes salted ahead so they release their sweet juices, torn buffalo mozzarella, and a vivid basil oil whizzed up in a minute. Serve with crusty bread to mop the plate.

Per serving: 365 kcal · 12.0g protein · 7.0g carbs · 32.0g fat

Ingredients

• 600g ripe mixed tomatoes (a mix of beefsteak, vine and cherry)
• 1 tsp flaky sea salt, plus extra to taste
• 2 x 125g balls buffalo mozzarella, at room temperature
• 30g fresh basil leaves (about 1 large bunch)
• 5 tbsp extra virgin olive oil
• 1 small garlic clove, peeled
• 2 tsp red wine vinegar
• 1/2 tsp caster sugar (optional, if tomatoes are less sweet)
• Freshly ground black pepper
• 1 tbsp toasted pine nuts (optional)
• Crusty sourdough, to serve

Method

1. Slice the larger tomatoes into thick rounds or wedges and halve the cherry tomatoes. Spread on a plate, sprinkle with the 1 tsp flaky salt and leave for 10 minutes to draw out the juices.
2. Meanwhile, make the basil oil: set aside 8 pretty basil leaves, then blitz the rest with the olive oil and garlic clove in a small blender until bright green and fairly smooth. Season with a pinch of salt.
3. Tip the tomato juices that have collected on the plate into a small bowl and whisk in the red wine vinegar and the sugar, if using.
4. Arrange the tomatoes over a large serving platter. Drain the mozzarella well, then tear it into rough, generous pieces and nestle among the tomatoes.
5. Spoon the vinegar-tomato juice dressing over everything, then drizzle the basil oil in ribbons across the top.
6. Finish with a good grind of black pepper, the reserved basil leaves, a final pinch of flaky salt and the pine nuts, if using. Serve immediately with crusty bread.