Some of the very best (and most colorful!) produce comes around at the end of summer. Figs, squash, peaches, and of course, tomatoes! After a hot early september day working around the house last weekend this cool, refreshing and colorful salad was a perfect curtsy to the lazy late summer evenings. Adapted from the fabulous Ottelenghi.
Combine marinade ingredients in a mixing bowl to combine. Add sliced tomatoes and let sit 15-30 minutes. Shred mozzarella onto serving dishes and top with tomatoes and a good scoop of basil and juices and enjoy outside on the patio.
NB: Even though I’ve always been warned against storing tomatoes in the fridge because they will loose their flavor, on an evening like mine I couldn’t help but leave the tomatoes to marinate in the fridge while I left the mozzarella out for just a few minutes to warm up a bit for extra flavor. The subtle reverse of temperatures with the crisp dressing was perfection!