This is mediterranean food at it’s best. Just a few simple fresh ingredients can make the most amazing salad! Slow roasting the tomatoes brings out a really great sweetness that works so well with the mild mozzarella. Finish off with some good quality extra virgin olive oil and a few leaves of basil (our favourite herb)!
In case you were wondering, yes, tomatoes are technically a fruit! And another interesting fact about tomatoes, cooking them actually makes them more nutritious. The phytochemical lycopene is responsible for the red colour of tomatoes. This lycopene can be more easily absorbed by the body when it has been cooked. It’s a potent antioxidant with anti-inflammatory and anti-cancer effects. It can lower your risk of stroke and is thought to be protective against osteoporosis. It’s particularly beneficial for males as it significantly reduces the risk of developing prostate cancer. The combination of calcium and phosphorous in mozzarella means it’s great for your bones. And it also offers a healthy dose of a range of B vitamins and protein. Throw a little heart healthy olive oil into the mix and there’s a reason the mediterranean diet is one of the healthiest in the world.
- 250g cherry truss tomatoes
- 1 ball of mozzarella
- 2 sprigs of fresh basil
- 1 TBSP olive oil
- drizzle extra virgin olive oil (to serve)
- 1 TBSP balsamic vinegar (plus a drizzle to serve)
- salt & pepper to taste
- Preheat the oven to 160°C.
- Half the tomatoes and place on a baking tray with the cut side up.
- Evenly coat with the olive oil, balsamic vinegar, salt and pepper.
- Place in the oven for 50 minutes.
- Once the tomatoes are roasted, transfer to a serving board/plate with the mozzarella.
- Scatter with fresh basil leaves, a drizzle of extra virgin olive oil and balsamic vinegar.