This is the easiest most delicious salad which is so fresh and summery and perfect with a bbq or any alfresco eating. The Thai basil give it a slightly aniseedy flavour which works really well. I eat it for lunch with roasted sourdough or for dinners with any of my pasta recipes and the tomatoes taste even nicer if you mix them up with the vinaigrette and onions in advance and leave them in the fridge for a few hours before assembling the salad. If you press on the word vinaigrette in the list of ingredients below it will take you straight to the recipe.
I don’t eat a lot of cheese but when I do it is usually pecorino, Parmesan or on spesh occasions, burrata. Once you try burrata you wonder why you have never ever had it before because its one of the most delicious things in the world on every level. It’s a soft pillow of creamy, delicately flavoured gorgeousness, a mozzarella which has stepped up its game and become the beautiful twin. It has double cream in the centre of it, so when you break it open with your fingers the middle flows out of it like the sauce escaping from a hot chocolate fondant pudding. Peas are great too, so I married them off to each other and added a simple dressing with lemon. This salad should take minutes to make and makes a great starter or snack…or as a side dish with my midnight spaghetti.
Serves 2 or one as a main course.
1 lemon juiced
1 or 2 burrata or mozzarella balls
A sprig of mint very finely chopped
A cup of thawed frozen peas (no need to cook)
Crunchy salad leaves (I use red chicory or treviso radicchio)
Salt and pepper to taste
½- 1 teaspoon of maple syrup
2 tablespoons olive oil