|300 g g||tomatoes tomato|
|125 g g|| buffalo mozzarella
|1 handfuls handful|| basil
|1 tsp tsp||balsamic vinegar balsamic vinegar|
|2 tsp tsp||olive oil olive oil|
|black pepper black pepper|
Hasselback cherry tomatoes
Inspired by the Swedish ‘Hasselback potatoes’, this swaps spuds for tomatoes for a playful twist on a tomato and mozzarella salad recipe. It would work well as a vegetarian starter, or arrange across a large serving dish as an inventive side dish at a barbecue or picnic.
- Using a sharp knife, gently slice through the back of the tomatoes several times - take care not to slice right through.
- Squeeze the tomatoes gently from the sides to open up the slits. Slide a piece of mozzarella and some basil between each one.
- Dress with balsamic vinegar, olive oil and a pinch of black pepper.