The Colours of Italy - Super Fast Seasonal Salad with Basil and Wild Garlic

 

When I looked at what I had in the fridge, I was undecided whether to make a bruschetta or a mozzerella and tomato salad. So I decided to do both! I shall call this a ‘deconstructed bruschetta’. 

It took barely five minutes to compile this tasty lunchtime salad:-

1) slice the some nice bread, toast it, rub it with a peeled garlic clove, drench it with fabulous quality extra virgin olive oil, and season with freshly ground salt 

2) slice the cherry tomatoes in half (always choose these for this as they are so much tastier and tangier than larger salad tomatoes)

3) chop up the mozzarella ball into chunks

4) tear up a generous amount of fresh basil leaves (and wild garlic leaves if you have managed to buy some or forage some from woodlands or your own garden - they are so abundant in May)

5) compile the tomatoes, herbs and mozzarella in a bowl and drizzle generously with EVOO, balsamic glaze (or vinegar) and season with freshly ground salt and pepper. 

And there we are - it’s as quick and simple as that!