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Tomato, mozzarella and basil salad

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

  • Serves: 2

  • Prep time: 10 mins

  • Total time: 10 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!


  • 6 small tomatoes
  • 125g pkt of mozzarella pearls, drained
  • A handful of fresh basil leaves
  • Sea salt and freshly ground black pepper
  • Balsamic vinegar, to serve
  • Extra virgin olive oil, to serve


  1. Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
  2. Season with sea salt and freshly ground black pepper.
  3. Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Clean and cook the peppers, peel them, then cut them into fillets.

Add the fish and rinse it, then blanch for at least 5 minutes without salting the water.
Drain and let cool, then cut into cubes.
Season the salad

Put the fish on a serving dish and season with oil, juice of half a lemon, a little salt, olives, well desalted capers, sliced ​​garlic, peppers and the remaining lemon cut into slices.

Your cod salad is ready.

TAGS: Cod Salad Recipe | How to prepare cod salad | Recipe cod salad

Capon salad with grapes – Italian Cuisine

  • 800 g capon thighs
  • 350 g curly endive
  • 250 g white grapes
  • 120 g of Prague ham
  • 50 g black truffle
  • sage
  • rosemary
  • aromatic mince (chervil, marjoram)
  • lemon
  • Grape seed oil and olive oil
  • salt
  • pepper

For the recipe of the capon salad with grapes, season the capon thighs with salt, pepper, a drizzle of oil, sage and rosemary; bake in oven at 200 ° for about 40 ', then let it cool. When preparing the dish, sprinkle the thighs and cut the pulp into slices.
Peel the grapes, open them in half, remove the seeds and mix them with the clean curly endive, the ham reduced to sticks, the sliced ​​truffle and the slices of capon pulp. Season with the sauce prepared in the blender with the grape seed oil (about 120 g), salt, pepper, the juice of half a lemon and a pinch of aromatic mince.