The Mothership of Tomato and Mozzarella

Tomato and Mozzarella
Tomato and Mozzarella

2 ¼ pounds mixed ripe tomatoes, different shapes and colors

1 tablespoon fresh oregano

1 tablespoon fresh basil 

8 ounces fresh mozzarella

¼ cup red onion, thinly sliced

2 tablespoons Fustini’s Basil Olive Oil

1 tablespoons Fustini’s 18-year Balsamic

1 tablespoon Fustini’s Garlic Olive Oil

1 clove garlic, peeled and grated

1 fresh red chile, seeded and chopped

Sea salt and freshly ground black pepper to taste

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Straightaway this will give you the beginnings of a tomato salad that’s really brave and exciting to look at and eat. Put the tomatoes into a colander and season with a good pinch of sea salt.

Give them a toss, season again and give a couple more tosses. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Tear fresh mozzarella into bite-size pieces and add to tomatoes. Add red onion and gently toss.

 In a small bowl, whisk the dressing using 1 part vinegar to 3 parts oil, the garlic and the chile. Drizzle the tomatoes with enough dressing to coat everything nicely.

 Garnish with any remaining fresh herbs. Serves 3-4.

Tomato and Mozzarella
By Chef John Vander Jagt, Fustini’s guest chef