INGREDIENTS

• 300g Irish summer tomatoes, at room temperature, cut into different shapes
• 2 tbsp extra virgin olive oil
• 1 ball mozzarella, torn
• Salt and freshly ground black pepper

For the basil oil:

• 50g fresh basil leaves, plus extra to serve
• 150ml extra virgin olive oil

To serve:

• The zest of ½ a lemon

METHOD

1. Place the tomatoes in a large bowl and season generously with salt and pepper. Add the 2 tablespoons of extra virgin olive oil, mix, and set aside for 20 minutes.
2. Whilst the tomatoes sit, bring a pot of water to the boil. Dip the basil into the boiling water until it just wilts - this shouldn’t take more than a few seconds, then immediately remove the basil and place into a bowl of iced water.
3. Once completely cool, remove any excess water from the basil and place into a large pestle and mortar or mini food processor and blend together with the remaining extra virgin olive oil. Season with a little salt and set aside.
4. To assemble your salad, drain the tomatoes of any liquid that has gathered in the bowl and place onto a large, lipped serving platter. Scatter over the torn buffalo mozzarella, tucking it in between the tomatoes and season with a little salt and pepper. Drizzle over the basil oil and scatter over a few fresh basil leaves then grate over the zest of ½ a lemon. Serve immediately.