I love to serve this tomato salad with sourdough crostini. Pop the crostini on your plate and top with the tomatoes and some of the lovely juices that accumulate on the platter.
Serves: 8
INGREDIENTS
1 kilogram assorted tomatoes, use as many varieties as possible
2 balls fresh mozzarella or 8 bocconcini, drained
purple and green basil to garnish
crostini to serve
Dressing
2 tablespoons sherry or white wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 tablespoons olive oil
½ small red onion, very finely chopped
1 tablespoon capers, chopped
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the vinegar, mustard, garlic and olive oil in a bowl and season. Stir in the red onion and capers.
To assemble: Cut the tomatoes into different shapes and arrange on a large platter. Rip the mozzarella or bocconcini into pieces and place next to the tomatoes. Spoon over the dressing then scatter with the basil, sea salt and freshly ground pepper. If using, put the crostini around the edge of the platter.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.