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.