Tomato, Fennel and Mozzarella Salad with Herb Dressing

, from Issue #57, page 70. September, 2015
Photography by Manja Wachsmuth.
    Tomato, Fennel and Mozzarella Salad with Herb Dressing

    Juicy tomatoes, silky mozzarella and crisp fennel all topped with a fresh herby dressing – it sings of summer!

    Serves: 8

    INGREDIENTS

    800 grams assorted tomatoes
    2 large balls fresh mozzarella in whey, drained
    1 medium fennel bulb
    Herb dressing
    ½ cup mint leaves
    ¼ cup basil leaves
    zest 1 large lemon
    4 tablespoons olive oil
    2 tablespoons lemon juice
    2 cloves garlic, crushed
    sea salt and freshly ground pepper

    METHOD

    Dressing: Place both herbs and the lemon zest on a board and chop finely.

    Place in a bowl and stir in the remaining ingredients. Season.

    Salad: Slice the tomatoes and arrange on a serving plate. Slice the mozzarella and place between kitchen towels to absorb excess moisture. Tuck the slices amongst the tomatoes. 

    Trim the stems off the fennel, reserving the fronds. Using a mandolin, slice the fennel very thinly. Scatter over the tomatoes then spoon the dressing over everything. Drizzle with a little olive oil and a good grind of pepper then top with reserved fennel fronds.

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