Peaches might sound like a creepy addition to a salad, but their sweetness brings the creaminess of the mozzarella experience up an octave.
And did you know that freshly cracked black pepper has proven anti-angiogenic capabilities? That’s Doctor Code for anti-cancer. Erm, it’s science, innit? For more on this, I recommend visiting the fabulous site of EatToBeat.org.
You will need:
Handful of fresh basil leaves
300g (8oz) various coloured heirloom tomatoes
3 tablespoons extra virgin olive oil and preferably evo3 olive oil brand
Juice of 1 small lime
A few turns of the black pepper mill
250g burrata or buffalo mozzarella
Start by cutting each peach in half. Discard the stone, and slice each half into wedges. Tumble into a large bowl with the basil leaves.
Chop the tomatoes into slim wedges. Cherry tomatoes are easier to serve, as you will only need to slice these chaps in half before adding to the peaches.
All you need now is gloss. Whisk the olive oil and the lime juice together.
Pour over your salad and finish with as much black pepper as your toes can handle. Gently coat everything, using your hands to turn the salad once or twice. Divide evenly across four plates.
Roughly tear the burrata or mozzarella, whichever you are using, into bite-sized chunks and parachute them over each dish.
Best to serve immediately, before the guests get too giddy.
recipe sourcerecipe: Buffalo Babes of mozzarella with Extra virgin olive oil,