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Italian Tomato Salad

Italian tomato salad recipe


Serves 4

  • 4 fresh tomatoes
  • 4 sundried tomatoes in olive oil
  • 4 small mozzarella balls
  • 20g of parmesan
  • 4 basil leaves
  • 1 shallot
  • 1 garlic clove
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Fleur de sel, ground black pepper, poivre aux cinq baies seasoning


  • Prepare the vinaigrette: pour the vinegar into a saucepan. Bring to the boil on a low heat, reduce it to a syrup, then pour into a bowl. Melt the salt into the liquid.
  • Fry the finely chopped garlic and shallot.
  • Drain the sundried tomatoes, slice them into small pieces.
  • Add the garlic, shallot and tomatoes to the vinegar syrup. Season with pepper, drizzle the oil on top and mix well.
  • Wash the tomatoes, slice thinly and place on four plates. Drain and slice the mozzarella, place thin slices on the tomatoes. Drizzle the dish with the vinaigrette.
  • Just before serving, decorate with finely chopped basil and parmesan shavings. Serve chilled

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