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Ingredients
| 300 g g | tomatoes tomato | ||
| 125 g g | buffalo mozzarella
buffalo mozzarella (finely sliced) | ||
| 1 handfuls handful | basil
basil (fresh, shredded) | ||
| 1 tsp tsp | balsamic vinegar balsamic vinegar | ||
| 2 tsp tsp | olive oil olive oil | ||
| black pepper black pepper |
Hasselback cherry tomatoes
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10 min
(31)
Method
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.
