PHOTOGRAPHY by LIZ HAM
4-6 golf ball sized pieces of buffalo mozzarella, roughly torn
12 white anchovy halves, cut into slithers
4 medium to large oxheart tomatoes, sliced
1 white salad onion, finely sliced
12 radicchio leaves, roughly chopped
4 radishes, finely sliced
1 handful of flat leaf parsley
1 handful of mint leaves
1 tablespoon of salted capers, rinsed
2 bell peppers (capsicum), roasted peeled and sliced
Good quality extra virgin olive oil
Red wine vinegar
Freshly ground pepper
Assemble the salad on a large plate or platter.
Build the salad in layers, ensuring the ingredients are evenly distributed. For each layer use a generous amount of olive oil. Season as you go.
Finish with a little splash of vinegar and more olive oil.