Classic tomato salad with a twist

Store tomatoes — stem end down according to some experts — in a cool, dark place, but preferably not the refrigerator. Tomatoes loose flavour if stored in very cold conditions. Five medium-sized tomatoes weigh about 500 grams and will fill about two cups when skinned and diced.

Gremolata topping

4 Tbsp	Parsley, chopped
1	Lemon, large, finely grated rind
2	Garlic cloves, crushed

Salad

200 g	Mozzarella cheese, or brocconccini, fresh
3 Tbsp	Extra virgin olive oil
2 Tbsp	Basil leaves, finely sliced
2	Garlic cloves, crushed
500 g	Tomatoes, medium, ripe (Main)

Directions

1. Combine the ingredients for the Gremolata and place aside.
2. Meanwhile, slice the mozzarella in a bowl. Sprinkle with the olive oil, basil, garlic and black pepper. Stand for at least 30 minutes to absorb the flavours.
3. Slice the tomatoes and layer in a flat serving dish in rows alternately with the cheese. Season with freshly ground black pepper and salt to taste. Sprinkle extra basil for garnish.
4. Serve lightly chilled as a light meal with crusty bread or as an accompaniment to cold meats.