I can hardly claim that mixing mozzarella with basil and tomato is an original combination. But like Spaghetti Bolognese, a bacon sarnie, cheese on toast and Chicken Korma, it’s easy to forget how good these classics are, and turn away from them in favour of the more unusual, the more exotic.
It’s the season anyway isn’t it? The time for large, fragrant basil leaves and big, sweet tomatoes. Even the cucumber is better at this time of year, as long as you buy organic (sorry not sorry you need to get organic cucumber as the normal kind just doesn’t have a flavour).
So chomp on this and imagine you’re far, far south, where the sea sparkles and the scent of pine wafts through the air.
Mozzarella, Tomato and Rocket Salad
1 handful of mozzarella, ripped into large chunks
about 3 inches of cucumber, cut into half moons
1 big juicy tomato, chopped
a handful of rocket
a handful of mixed salad leaves
a generous glug of good olive oil
a splash of good balsamic vinegar
a generous seasoning of salt and pepper
a large handful of basil leaves, torn
1. Mix the vegetables and the mozzarella together on the plate, then drizzle over the oil, vinegar and salt and pepper.
2. Finish with the basil leaves.
3. Best enjoyed outside by the sea shaded from the blistering heat with crusty bread and a chilled white wine.