Olive Oil & Balsamic Dressing

This is a pretty starter; which relies on the quality of ingredients. For maximum flavour keep the tomatoes out of the fridge – ideally just picked from the garden. Don’t scrimp on mozzerella, buy the freshest buffalo mozzerella you can find. Store the mozzerella in its milk until the last minute.

1.     Slice the tomatoes and the drained mozzerella and place on a plate. Sprinkle over some torn basil leaves, salt and freshly ground black pepper. 

2.     In a separate bowl mix 1 part balsamic vinegar to two parts olive oil, drizzle over the tomatoes and mozzerella and serve. 

Copyright Marianne Lumb June 2010