Tomato summer salad

This is my favourite type of recipe – simple, fresh ingredients where the flavours truly shine! This light and refreshing tomato and mozzarella summer salad makes a beautiful side dish or a light meal, perfect for those hot days when you don’t feel like spending too much time in the kitchen.

For an even quicker, more minimal version you can leave out the mozzarella and bread, though I love the creamy contrast of the cheese and the way the bread soaks up the vinaigrette dressing. It turns every last bite into something delicious.

This salad is endlessly adaptable. Add juicy summer peach or nectarine slices for a touch of sweetness, toss in some crunchy cucumber or finish with a handful of fresh herbs to lift all the flavours. It’s the kind of salad that welcomes whatever you have on hand and is a simple but flavourful crowd-pleaser.

TOMATO SUMMER SALAD

Servings: 4-6 as a side
Print

½ red onion (about 70 g), thinly sliced
600 g ripe Roma tomatoes
2 garlic cloves, minced
20 g basil, shredded
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) red wine vinegar
salt and freshly ground black pepper
120 g mozzarella bocconcini
baguette, to serve (optional)

1.) Place the onion in a small bowl. Cover with cold water and leave to soak for 15 minutes. Drain and set aside.

2.) Cut each tomato into 6 chunks lengthways. Place in a large mixing bowl with the onion, garlic, basil, olive oil and vinegar. Season well with salt and pepper and toss together well. Leave to stand for 30 minutes.

3.) Scoop the salad onto a serving plate. Top with mozzarella and serve with slices of baguette.