Tomato, Fennel and Mozzarella Salad with Herb Dressing
Photography Manja Wachsmuth.
Juicy tomatoes, silky mozzarella and crisp fennel all topped with a fresh herby dressing – it sings of summer!
Serves: 8
INGREDIENTS
800 grams assorted tomatoes
2 large balls fresh mozzarella in whey, drained
1 medium fennel bulb
Herb dressing
½ cup mint leaves
¼ cup basil leaves
zest 1 large lemon
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Place both herbs and the lemon zest on a board and chop finely.
Place in a bowl and stir in the remaining ingredients. Season.
Salad: Slice the tomatoes and arrange on a serving plate. Slice the mozzarella and place between kitchen towels to absorb excess moisture. Tuck the slices amongst the tomatoes.
Trim the stems off the fennel, reserving the fronds. Using a mandolin, slice the fennel very thinly. Scatter over the tomatoes then spoon the dressing over everything. Drizzle with a little olive oil and a good grind of pepper then top with reserved fennel fronds.
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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.