Heritage Tomato and Mozzarella Salad (Autumn)

Recipe from Kew on a Plate with Raymond Blanc.

This salad is one of the simplest and is probably almost as old as the world, yet its success relies on using the ripest tomatoes. I have chosen four of the tastiest varieties – the Marmande, Coeur de Boeuf, the delicious Darby Striped Yellow/Green and the amazing Black Russian. They are perfect for salad, each of them sun-ripened, juicy and fleshy.

Tomsalad MAIN IMAGE

Ingredients Required

For the tomatoes
1.2kg Heritage tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)
1 Rose de Roscoff onion, cut into 3mm slices
20 Basil leaves, roughly chopped
3 tbsp Finely chopped chives
1 Garlic clove, chopped
2 tbsp White wine vinegar
6 tbsp Extra virgin olive oil
1 pinch Sea salt and freshly ground black pepper
For the salad
1 head Freckles lettuce, leaves picked
1 head Seurat lettuce, leaves picked
1 head Lollo Rosso lettuce, leaves picked
1 head Reine des Glaces lettuce, leaves picked
1 tbsp White wine vinegar
2 tbsp Extra virgin olive oil, plus a little extra to finish
3 x 120g Buffalo mozzarella
50g Kalamata olives, pitted, dried in the oven for 1 hour at 100°C/Gas Mark ¼, finely chopped

Cooking Method

For the tomatoes

Using a small paring knife, cut the hard core out of each tomato, then cut each into quarters. Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice. Mix in the onion, herbs, garlic, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse.

For the salad

At the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil. Arrange the leaves on a large platter. With a large spoon, lift the tomato mixture on to the salad. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil. Gastronomy can be as simple as that... when you have wonderful produce.

 

Kew Book 120THUMB

Recipe from Kew on a Plate with Raymond Blanc, published by Headline Ltd.

Recipe © Raymond Blanc 2015.

Photograph © Jean Cazals 2015.