Keeping things simple

So after last Saturday's utterly disastrous pizza episode, I decided to keep things simple this weekend. Continuing with several themes - the vaguely Italian, reticent culinary adventures and salad, I present the tomato and mozzarella salad, or Insalata Caprese for the initiated.

I must confess, I have a bit of a love/hate relationship with vegetables, in so far as if they are deep fried I'll happily marry them (and that's saying something because I'm not inclined towards all things marital). I am however Scottish so possibly the tendency towards fried things is inherently in one's genes. However in their raw, unadulterated state, particularly leaves or what I like to refer to fondly as weeds, I have real trouble.

But the weather's getting hotter and I'm not getting any younger, so I felt it was about time I conquered the fear. Turns out the fine line between salad phobia and salad heaven, for me at least, is mozzarella, particularly mozzarella di bufala campana.

Okay so here are our ingredients, for what is arguably the world's easiest and possibly most delicious salad: good quality mozzarella, basil, tomatoes and extra virgin olive oil. Seasoning well with salt and pepper goes without saying.



For posterity's sake here's a close up of the cheese in its lovely packaging. I have a thing for food packaging so I couldn't resist snapping the sweet buffalo cartoon at closer range.

And here's the finished product -

Just slice the tomatoes to your preferred size and shape (some slice them, I like quarters) season well with Maldon salt, set aside. Slice the mozzarella, once again to your preferred specification, toss into the tomatoes, stir and add torn basil leaves.

Season with lashings of olive oil and pepper to taste.

My flatmate suggesting ending this arguably stupid blog post with buon appetito!

But given how easy this salad is, I'd prefer not to patronize any further.