How to make a Smoked Scamorza and Tomato Salad with Basil Oil

Beverley Hicks brings a taste of Italy to our side plates
Smoked Scamorza and Tomato Salad with Basil Oil
Beverley Hicks
Beverley Hicks7 November 2016

Creamy, smoky Scamorza, an Italian cheese similar to mozzarella, and sweet juicy tomatoes are complemented by the bright anise flavour of basil oil in this simple but stunning side salad

Ingredients (serves 3 as a side salad)

For the basil oil

20g fresh basil

80ml cold pressed rapeseed oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Juice of half a lemon

For the salad

450g mixed tomatoes

Coarse sea salt

200g smoked mozzarella

1 small shallot, sliced into thin rings

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Method

To make the basil oil, put the lemon juice, salt and pepper into the jug of a high-speed blender. Pick the tiny top leaves off the basil and put to one side, drop the remaining basil into the blender and pour in the rapeseed oil. Blend until smooth, adding more oil to the bright green liquid if you want a runnier dressing.

Slice and chop the tomatoes, arrange on serving plates and sprinkle with salt.

Thinly slice the smoked Scamorza and add to the plate. Scatter the shallots and reserved basil leaves over the salad and drizzle with basil oil for a simple yet stunning side salad.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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