Late summer on a plate: warm tomatoes top chunks of silky mozzarella and the peppery watercress adds a light freshness to the dish.
Serves: 4
INGREDIENTS
Vinaigrette
4 tablespoons olive oil
1 small red onion, thinly sliced
12 each green and black olives
1 punnet mixed cherry tomatoes
2 tablespoons sherry vinegar or red wine vinegar
sea salt and ground pepper
Salad
2 large balls fresh mozzarella in whey, drained
small bunch watercress
3 cloves garlic, sliced
METHOD
Preheat the oven to 180°C fan bake.
Vinaigrette: Put 2 tablespoons of the olive oil, the onion and olives on a lipped baking tray and toss together. Bake for about 10 minutes until the onions have softened a little. Add the tomatoes and garlic and cook for another 10 minutes until the tomatoes are tender and just collapsing.
Stir in the vinegar and the remaining olive oil and season with salt and pepper.
To serve: Break each mozzarella into 4 pieces and arrange on a platter or individual plates.
Spoon the warm vinaigrette over the top and garnish with the watercress. Serves 4
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!