Tomatoes & Mozzarella 

Microgreens or baby greens

Buffalo mozzarella 

Smoked Maldon Salt

Tomato dressing

2 BC greenhouse tomatoes

5-6 BC greenhouse cherry tomatoes

80 ml olive oil

8 ml apple cider vinegar

2 sprigs thyme

5 leaves basil

3 gms salt

2 gms pepper

2 cloves garlic

4 gms sugar

5ml lemon juice

Wash 2 tomatoes and chop them.

Add them to a blender and pulse them for 30 seconds.

Using a strainer and kitchen towel strain the tomatoes and discard the solids. Save the water.

In a blender again add garlic, lemon juice, basil, salt, pepper, thyme, basil, apple cider and tomato water. 

Start blending and slowly add olive oil until its all used.

Dress cherry tomatoes in the dressing when ready to plate.

Herb oil

3 sprigs thyme

1 bunch basil

1 sprig tarragon

1 bunch parsley

4-5 leaves sage

150ml canola oil/ olive oil

Heat oil on low and add all herbs to it. Do not let the oil heat up too much. After 3-4 minutes remove from heat and let it cool down.

Once reached room temperature blend everything until smooth for 2-3 minutes.

Using a sieve and kitchen towel strain the oil for a few hours.

Store in bottle in fridge.

Plating

Dress cherry tomato in the tomato dressing. 

Cut buffalo mozzarella into thick slices.

On the preferred plate, add a thick cut of mozzarella, place dressed cherry tomatoes around.

Take microgreens or baby greens and dress in the tomato dressing as well.

Place around the plate and on top of the tomatoes.

Drizzle herb oil around the salad and mozzarella.

Garnish with fresh basil and sprinkle some smoked Maldon salt.

Recipe by Chef Vish Mayekar