Perhaps my favourite salad of all is one that is seasonal and simple. Sparkling with summertime, this beautifully presented dish is sweet, sharp and deeply delicious. Imagine this bright salad gracing the middle of a garden table, served with slices of milky buffalo mozzarella, crusty sourdough bread and a little unsalted butter.1 yellow courgette
A variety of different coloured heirloom tomatoes
3 radishes, ends removed
a handful of fresh basil leaves
a small jar of anchovies, drained
Fine sea salt for sprinkling
Extra virgin olive oil for drizzling
A ball of sliced buffalo mozzarella, to serve
Finely slice the courgette, tomatoes and radishes as thinly as you can, a mandoline works well here.
Layer the vegetables on a large plate with the basil leaves and anchovies.
Sprinkle with sea salt and drizzle generously with extra virgin olive oil.
Allow to marinate for half an hour before serving, so that the basil and anchovies have a little time to mingle and season the salad.
Serve with slices of buffalo mozzarella.
This recipe originally featured in Taste Magazine, about this time last summer.