I am blessed to have access to green tomatoes all through the Summer season and well into Autumn. Our local green grocers stock them, as well as the Asian shop, and some we take from our own bushes. Our love of green tomatoes is well known.
There is a time in Summer when our adoration of tomato salads kicks in – normally in Feb, late Summer, when tomatoes begin to reach their peak. Then tomato salads feature at most meals, right through to Mid Autumn. This year it was a little earlier, in the last weeks of January. There was heatwave after heatwave this year, and so I blame the weather 😉 .
This salad can be made with any fresh mozzarella, creamy cows milk feta or ricotta. The tomatoes are crisp, firm and sharp, and contrast well with the cheeses. The dressing is made with balsamic vinegar and mustard with olive oil. Normally we wouldn’t include such sharp tastes with such subtle cheeses, but it works well with the green tomatoes.
Green Tomato and Fresh Mozzarella Salad
3 green tomatoes, thinly slices with a mandoline or slicing attachment on a food processor
scattering of oregano, or use basil, chives and/or dill (chopped) – oregano or basil make the best accompaniment
75g any sort of fresh mozzarella, or use creamy cows milk feta or ricotta
0.5 tspn Dijon mustard
100ml extra virgin olive oil
Scatter a little salt over the sliced tomatoes on a platter and leave for 5 mins.
Meanwhile, make a dressing with the oil and mustard, whisking them together until combined.
Drizzle the dressing over the tomatoes. Scatter with the herbs and dot with the mozzarella, ricotta or feta.
recipe notes and alternatives
Mozzarella balls can be sliced and interleaved with the green tomatoes.
Red and green tomatoes can be used.
Just drizzle with good olive oil, omitting the mustard.