|Tomato, Mozzarella & Chorizo Salad with Caperberries.|
Plate by David Walters.
Use ordinary capers if you don't have caperberries and, if you can afford it, an authentic milky-soft mozzarella, not the bog standard supermaket variety. If you can't find pre-sliced chorizo leaves like the ones in the pictures, buy a whole sausage and asked the staff at the supermarket deli counter to cut it very thinly on their magic slicing machine.
|Leaving the salad to sit for an hour allows the flavours to mingle|
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Tomato, Mozzarella & Chorizo Salad with Caperberries
4 large, ripe tomatoes
12 large, thin slices chorizo sausage
12 slices mozzarella
16 caperberries, or 4 Tbps (60 ml) capers
a small bunch of young basil
6 Tbsp (90 ml) extra-virgin olive oil
half a lemon
milled black pepper
Arrange the tomato, chorizo and mozzarella slices on a platter in overlapping circles, and strew the caperberries and half the basil over the top (use the smaller leaves).
Put the remaining basil leaves into a mortar and add a pinch of flaky sea salt. Pound the leaves to a paste, then stir in 3 Tbsp (45 ml) of the olive oil.
Place little dabs of the basil oil all over the salad. Sprinkle with the remaining olive oil, and spritz the salad with lemon juice, to taste. Season with more salt and plenty of black pepper, and set aside, covered, on the counter top for an hour.
Serve with bread.
Serves 4 as a starter; 2 as a salad.