February 10, 2013

From “Jamie’s Italy” by Jamie Oliver

Serves 4


4 x 150gm balls of buffalo mozzarella
2 handfuls of good, mixed ripe tomatoes of different shapes and sizes
White of 1 spring onion, very finely sliced
Extra virgin olive oil
Good quality herb vinegar

For the Dressing: 

Big handful of fresh basil leaves
Sea salt and freshly ground black pepper
Extra virgin olive oil


1.First make your dressing. Keeping a few leaves aside for later, roughly chop the basil and pound with a good pinch of salt in a pestle and mortar. Add a slash of oil and stir it in to make a lovely smashed basil dressing.
2. Carefully tear the mozzarella on to a large serving plate.
3. Chop the tomatoes roughly into chunks and dress in a bowl with the spring onion, some olive oil, a little herb vinegar and some salt and pepper.
4. Place the tomatoes in and around the mozzarella and drizzle the basil sauce over the top.
5. Sprinkle with the reserved basil leaves and serve.

La Femme Version:

I love Jamie but I need to be a bit more precise so I have no idea what he means by a “slash” of oil, I am pretty sure it was about 4 tbsps in my version!  This salad is so fresh and pungent it is a delight to accompany any pasta dish and works really well with wine.

Food & Wine Matching:

Naturally this went well with the Italy & Spain week of the F & W Club course.  We had two very pleasantly neutral yet citrus-dominant wines which suited the freshness beautifully.  Follow the link to see the full list of wines we tasted.

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