- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 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
Instructions
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.
Cook’s Notes
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.
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