Tomato and Mozzarella Salad

January 4, 2005

Sunday often finds us taking a leisurely brunch somewhere and one of my favourite places is La Bella Italia, just a few kilometres from home.

It's run by an Italian, Antonio Cacacci, and is like a large Italian food store with a couple of spaces for tables and chairs. After one of their antipasto platters or a bowl of pasta and a heart-starting coffee, I enjoy looking around the shelves of imported food and wine. I am particularly fond of looking in the small goods and cheese cabinets.

Last time I was there I treated us to a pouch of Mozzarella di bufala campana - buffalo milk mozzarella from Aversa in Italy. The cheese is made by Casearia San Paolo from locally-bred buffalo using natural lactic ferments. This fresh cheese is very digestible and has a delightful subtle almost buttery flavour.

While our summer has been late arriving, there have actually been some very well-flavoured tomatoes available lately. I buy packets of ping-pong ball-sized tomatoes and leave them on the bench, rather than the refrigerator. They still sport their calyxes and I think this contributes to their flavour.

So, with a nice ball of imported fresh mozzarella and a punnet of tomatoes, what more does one need for a tasty salad? Basil, of course.

This is a simple dish and it goes well with some lightly cooked asparagus, beans or broccolini and anho herbed, grilled chicken breast.

Tomato and Mozzarella Salad

6-8 medium tomatoes
1 125g buffalo mozzarella
handful of fresh basil
Marlborough sea salt
Freshly milled pepper
Extra virgin olive oil
Juice of one lemon

Slice the tomatoes and cut the mozzarella into uniform slices. Arrange alternate slices of tomato and cheese in concentric circles on a platter or in a dish, interspersing with basil leaves.

Sprinkle with the lemon juice and season with salt and pepper. Drizzle over some olive oil.

Allow to sit for an hour and serve at room temperature.