Caprese Salad

This is one of my favourite, if not the favourite way to enjoy the summer bounty of tomatoes. It's a combo of tomato, mozzarella, and basil. Technically just dressed with olive oil, the idea being that the acidity of the tomato is enough. And it's from Capri, in case anyone forgot.

Sounds simple enough? But have you had those awful salads, in restaurants, of stiff, tasteless produce? Presented beautifully though, arranged in a snail, with a leaf of basil to adorn. I have. Shocker. Chilled from the fridge tasting of nothing. For me it's the melding of the flavours that does it, the tomato infused with the taste of basil, and the gentle mozzarella as a foil, soaking up the flavour and delivering it as well.

The first time I had it, was when I was an au pair in Paris, and the way it was made was that the tomatoes and mozzarella were diced, and then the chopped basil stirred through. All mixed together so the flavours had a chance to mingle. And that's where I got a hankering for that flavour, the melding of tomato and basil. I do like the snail presentation though, so what I do, is slice the tomatoes and mozzarella, add chopped basil, and a spoonful or two of extra virgin olive oil, or a vinaigrette (my strawberry vinaigrette is lovely here) giving it all a stir, so they mix together, then I have a go at arranging in circles. Finally, I decorate with whole basil and drizzle over a bit more olive oil.

Don't even bother if all you're going to use are those bullet hard imported tomatoes from the Netherlands. I don't know why people eat those. It is possible to get really lovely tomatoes in the UK. People grow them (I don't). I get mine (only) in the summer from the Farmers' Market, but the supermarkets sell beautifully ripe UK produce, and you can get especially delicious ones from the Isle of Wight.

You don't need a recipe. Just use your common sense. A couple of large tomatoes and a ball of mozzarella will make a good lunch for one or starter for two.