I don't even need to give you the recipe for this. But as I bundled this together on a plate yesterday, I decided I'd snap the beauty that is the Insalata Tricolore and post about it anyway.
It's simple. And tweak-able - as I've done below. But it's perfect by the plateful, with a glass of crisp white wine, or as a side to a bustling BBQ. Either way, you know you have to make it at least once before October arrives. It's the rules of sunshine.
- Buffalo Mozzarella
- Beef Tomato
- White Onion
- Fresh Basil
- Balsamic Vinegar
- Salt & Pepper ("Uhhh push it" - sorry.)
MethodEasy. Slice the mozzarella, tomato and onion in thin slices, arrange as you see fit on a plate. Dress with fresh basil leaves - I grow mine near my sink (and no, I'm not a domestic goddess, it's super easy). Add a splash of balsamic vinegar to give a tangy sweetness and help to mellow the onions. A crack of pepper and a sprinkle of flakey salt and you are there.
I ate with a fork, sat in my sunlit conservatory, while nattering on the phone. And it was quite perfect.