This is a simple summer salad, and with the addition of crusty bread, it can be a meal on its own. The tomatoes must be ripe and full of flavour, so buy the best you can find. This dish is all about the produce and it really is Italy on a plate!
- 6 vine-ripened tomatoes, finely sliced
- 2 buffalo mozzarella, finely sliced
- basil leaves
- red onion, finely diced
- good-quality white wine vinegar
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- baby capers
- dried oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To assemble the salad, lay slices of tomato on a flat serving dish. Top each slice with a slice of mozzarella and then a basil leaf. Each ingredient should be visible, creating layers of red, white and green. Scatter with some onion and dress with vinegar and olive oil. Sprinkle with salt, pepper, capers and oregano.