Heirloom tomato, mozzarella and basil salad with sourdough

This heirloom tomato salad is a modern twist on the traditional Italian caprese salad that introduces some Australian ingredients – Tasman smoked sea salt, native ground pepperberries and rosemary.

Heirloom tomato, mozzarella and basil salad with sourdough Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g buffalo mozzarella
• 500 g mixed heirloom tomatoes
• 1 sprig rosemary 
• 1 tsp Tasman smoked sea salt
• 1 large bunch basil
• 1 tsp freshly ground pepperberries
• extra virgin olive oil, high quality
• 1 white sourdough loaf, sliced

Instructions

1. Slice the buffalo mozzarella into 1 cm thick pieces. Slice the tomatoes.
2. Arrange the largest tomato slices in a circle on a plate with the mozzarella on the inside and the smallest tomatoes in the middle.
3. Finely chop the rosemary and mix it with the smoked salt. Sprinkle the rosemary salt over the tomatoes.
4. Pick the basil leaves, stack the leaves and roll them into a tight cigar and slice thinly. Sprinkle the sliced basil over the tomatoes and mozzarella, followed by the ground pepperberry.
5. Drizzle everything liberally with olive oil and serve with slices of sourdough on the side.

 

Photography by Kitti Gould.

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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.