Vine Tomatoes with British Buffalo Mozzarella and Lemon and Basil Dressing

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

The scent of ripe tomatoes has a special resonance with me. I remember walking through my grandad's garden, as a small child, brushing past the fuzzy green tomato plants. Every time I smell a really good, ripe tomato I'm magically transported back to being a six-year old in my grandad's garden.

And I think if you have a good, ripe tomato you don't need to do very much with it to enjoy it in a dish. I like to eat them with a simple dressing rather than mess about with them too much. And with LovetheGarden running a blog competition called A Taste for Tomatoes I thought I'd share with you this tasty but deceptively simple recipe.

I've used tomatoes straight off the vine - and British Buffalo Mozzarella which came from Laverstoke Park Farm in Overton, Hampshire. The buffalo milk comes from animals that are free range and the cheese has a firm texture and sweet, milky flavour.

Basil is a classic accompaniment to tomatoes and so I made a dressing, mixing it with extra virgin olive oil, salt and a trickle of lemon juice to perk it all back up a bit. I loved it. It's so simple but packs a lot of flavour.

Vine Tomatoes with British Mozzarella and Lemon and Basil Dressing

Serves 2

Ingredients

• 3 medium-sized, ripe, vine tomatoes (at room temperature, don't keep in the fridge)
• One ball of buffalo mozzarella - I used Laverstoke's
• Good pinch of sea salt flakes
• 5 tablespoons extra virgin olive oil
• a few fresh basil leaves, chopped finely
• the juice of half a lemon

Method

1. Chop the basil finely and place in a small bowl. Drizzle over the olive oil, lemon juice and throw in a pinch of salt and stir to mix. Bash the basil leaves slightly in the dressing, so that they release their flavour. Leave to one side.
2. Meanwhile, slice the tomatoes and the mozzarella and arrange on a serving plate. Scatter over a pinch of sea salt flakes, and drizzle the dressing over the tomatoes. Serve as an accompaniment or simply, with some crusty ciabatta to mop up the leftover juices. Bliss!