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Hasselback Cherry Tomatoes

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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


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.

  1. Using a sharp knife, gently slice through the back of the tomatoes several times - take care not to slice right through.
  2. Squeeze the tomatoes gently from the sides to open up the slits. Slide a piece of mozzarella and some basil between each one.
  3. Dress with balsamic vinegar, olive oil and a pinch of black pepper.