I love to serve this tomato salad with sourdough crostini. Pop the crostini on your plate and top with the tomatoes and some of the lovely juices that accumulate on the platter.
Serves: 8
INGREDIENTS
1 kilogram assorted tomatoes, use as many varieties as possible
2 balls fresh mozzarella or 8 bocconcini, drained
purple and green basil to garnish
crostini to serve
Dressing
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 tablespoons olive oil
½ small red onion, very finely chopped
1 tablespoon capers, chopped
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the vinegar, mustard, garlic and olive oil in a bowl and season. Stir in the red onion and capers.
To assemble: Cut the tomatoes into different shapes and arrange on a large platter. Rip the mozzarella or bocconcini into pieces and place next to the tomatoes. Spoon over the dressing then scatter with the basil, sea salt and freshly ground pepper. If using, put the crostini around the edge of the platter.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.