Tomato & Mozzarella Salad

4 medium ripe tomatoes

125g fresh mozzarella, in liquid

Handful basil leaves

2 tbsp good quality extra virgin olive oil

Pepper & Salt

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1. Thinly slice the tomatoes into rounds around the circumference of the tomato

2. Arrange on a plate and sprinkle with pepper and salt, drizzle with 1 tbsp olive oil.

3. Tear the mozzarella into pieces and scatter over the tomatoes, season with pepper and salt and drizzle with the other tbsp olive oil.

4. Cut the basil leaves with a scissors and scatter over the salad.

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This salad benefits from the flavours mingling for a while before serving.

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Make sure the tomatoes are ripe and stored at room temperature

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I love to dip fresh sourdough in the juices after eating the salad.

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Serve as an entrée or as a side to a meal

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In season ripe tomatoes are so much more flavoursome than forced out of season tomatoes!

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I like to use Macroom Irish buffalo mozzarella.

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This is my quick and easy salad.