Enjoy this speedy tomato and mozzarella salad as a side dish, or add some sliced avocado for a filling lunch. Top with basil leaves and crushed crostini for extra flavour and texture
Prep:15 mins
Serves 2
200g mixed heritage tomatoes, sliced1 large shallot, sliced into thin rings5 tbsp olive oil3 drops of Tabasco1 tbsp white wine vinegar (muscatel is good)6 basil leaves, shredded, plus extra small leaves to serve4 shop-bought crostini, roughly crushed1 ball buffalo mozzarella, or burrata if you can find it (about 150g), halved
STEP 1Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.STEP 2Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.STEP 3Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.
