Dishing Up Some Tasty Content

BUFFALO MOZZARELLA + OXHEART TOMATO + WHITE ANCHOVY SALAD


MARCH 2014

DishPig_LizHam_TomatoSalad

PHOTOGRAPHY by LIZ HAM

SERVES 4-6

INGREDIENTS

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
Sea salt
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.

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