5 top tips to make and serve Jamie Oliver’s tomato salad . It looks pretty, but the herb seems to lose some of its potency, which is a shame, so I’d mess about with it as little as possible. Russell Norman’s book Polpo contains a recipe that starts by sprinkling the tomatoes with salt “to pull on the juices” before putting the salad together, a step that really seems to bring out their flavour, as well as creating an instant and intensely tomatoey dressing. In a separate bowl whisk together the red wine or balsamic vinegar and olive oil. It’s so sweet it’s almost clove-like. This courtesy of Jamie Oliver. Serve. Surely, I hear you scoff, no one could go wrong arranging tomatoes, basil and mozzarella on a plate? Add the garlic and chili pepper, stir to distribute. Do you prefer to keep it simple, or have you got a special tweak you think improves on perfection? You don’t need a lot here, so splash out on the good stuff. That said, it’s also pretty expensive, and fiendishly hard to get hold of – and even the ordinary stuff is pretty good, especially if you save the larger leaves for pesto. I am so lucky to grow basil in my … Christopher Boswell uses semi-green tomatoes. Caprese: a classic that’s impossible to get wrong, or a recipe for disaster at the hands of creative cooks? But before you decide that silly season has pitched its parasol on the food pages, think back to all the caprese salads you have had, and, if you live in Britain, you’ll realise it is indeed possible to ruin this Italian classic. It’s not a question of tweaking – as J Kenji Lopez-Alt puts it on US site Serious Eats: “Working on a recipe for caprese salad is kind of like working on updating the Beatles’ classic If I Fell. Adapted from Jamie Oliver’s The Mothership Tomato Salad. Place the tomatoes into a large bowl and sprinkle oregano over them. Toss into a colander. Arrange the … Drizzle with olive oil and season with salt and pepper. 32 Items Magazine subscription – save 44% and get a cookbook of your choice ... Tomato & mozzarella couscous salad. 2 tablespoons Italian extra virgin olive oil. 2 handfuls cherry tomatoes. Genovese basil, which is the proud holder of a European protected designation of origin, has tiny leaves, and an intensity of fragrance and flavour that makes it almost unrecognisable for those of us used to the standard sort. So with no jarred sauce in hand I made Jamie Oliver's Pasta al Forno con Pomodori e Mozzarella (Baked pasta with tomatoes and mozzarella) from Jamie's Italy cookbook. Sadly, now I know better and it’s impossible to go back. Follow Jamie’s lead and create thin slices to lay out on the platter. 1 handful black olives. (As an aside, talking to the specialist greengrocers Natoora last week, I was informed that you could tell a good quality tomato by its seeds: they should be jellied, rather than watery, and it should feel heavy for its size.). To be honest, before soft, tangy fresh mozzarella came into my life I was pretty happy with the milky vacuum-packed variety. Pick and tear up the basil leaves and sprinkle them over the salad Use fresh, and whole basil leaves. Get The Mothership Tomato Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. And watch videos demonstrating recipe prep and cooking techniques. Top with basil leaves, olive oil and season to taste. Another revelation last week – I finally realised why so many chefs, including Hartnett, Boswell and Saveur, call for basil “ideally with small leaves”. With just 6 ingredients, this simple Tomato Basil Mozzarella Salad will be your new go-to summer side! 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