Gary Rhodes’ Buffalo Mozzarella, cherry tomato and basil salad

Serves 2

Ingredients

For the oven-dried tomatoes

■ 250g cherry tomatoes (or Italian datterino tomatoes)

■ 1 clove garlic, peeled and thinly sliced fresh thyme

■ 50ml olive oil

■ 1 pinch sea salt

■ 1 pinch pepper

■ 10g icing sugar

■ For the fresh tomato vinaigrette

■ 10 fresh ripe cherry tomatoes, quartered

■ 1 tsp smooth mustard

■ ½ tbsp red wine vinegar

■ salt and ground black pepper to taste

■ ¼ tsp sugar

■ 1 tbsp olive oil

For the basil oil

■ 1l water

■ 1 pinch salt

■ 40g basil leaves

■ 100ml olive oil

■ 120g mozzarella (around 1 ball)

■ fresh basil leaves, to garnish

■ micro cress leaves, to garnish

Preparation

1. Preheat the oven to 85°C or the very lowest gas mark.

2. Mix the cherry tomatoes with the rest of the ingredients for the oven-dried tomatoes in a bowl. Place the tomatoes on a baking tray and bake for about 45 minutes.

3. Blitz the fresh tomatoes for the vinaigrette in a food processor to get a smooth purée. In a second bowl, dissolve the mustard into the vinegar with sugar and a pinch of salt.

4. Season with black pepper and whisk in the olive oil in a gradual trickle. Whisk the vinaigrette into puréed tomatoes.

5. Boil together water and salt. Add the basil leaves and blanch for 25 seconds.

6. Place the blanched leaves in a blender with the olive oil and blitz until smooth before passing through a fine chinois or sieve.

7. Arrange the oven-dried tomatoes and buffalo mozzarella cheese on a serving plate. Drizzle with tomato vinaigrette and basil oil. Garnish with fresh basil and micro cress leaves.

— courtesy Good Food and Fine Recipes 2011