Tomato and mozzarella salad
Category:
Starter
Free from:
gluten, nuts, fish, crustaceans, molluscs, meat, egg, soya, sulphites, mustard, celery, sesame, lupin. VEGETARIAN
Contains:
milk/lactose
Alternatives:
For a dairy/lactose-free or vegan option - use MozzaRisella, omit the mozzarella altogether or use lactose-free mozzarella (e.g. Tesco)
Preparation time:
10 minutes
Cooking time:
No cooking required
Serves:
4
Ingredients
4 vine-ripened tomatoes
Small bunch of basil
1/2 tsp course sea salt
A few sprinkles of course ground black pepper
1 tbsp extra-virgin olive oil
150g mozzarella or alternative
Method
1. Wash the tomatoes, dry and then slice. Lay on to a plate
2. Drain the mozzerella and pat dry with kitchen roll or a clean tea towel. Slice it and lay it between the slices of tomato
3. Tear the leaves of basil off their stems. Tear the bigger leaves further. Scatter over the tomatoes and mozzarella
4. Season well and drizzle the oil over the salad. Finito!
Serving suggestion: Serve with some lovely gluten-free ciabatta as a starter. This is also a great salad for a buffet or barbecue.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
