Menu
0
0
✖

Your Cart is Empty

Home / Recipes
Next

Simple Salads: Tomato, Mozzarella and Waiheke Herb Spread

As the end of January nears tomatoes in NZ reach their zenith.  They also make the simplest crowd-pleaser salad. For details and links to ingredients see "Notes" at the end of the recipe.

6 heirloom tomatoes (1- 2) large tomatoes per person)

NZ Sea Salt (ample) black pepper and chilli flakes (optional)

1x125g  Buffalo mozzarella, 

3 tablespoons Waiheke Herb Spread

1 tablespoon Apple Cider Vinegar

3 tablespoons Olive oil

  1. Slice the tomatoes, to display their beautiful patterns.  Don't waste the end pieces though, cut around the blossom and stalk ends on an angle to get every part of the tomato.
  2. Arrange on a serving plate and salt liberally. Add fresh pepper and chilli flakes to taste.
  3. Remove the mozzarella ball from the water. Tear the mozzarella into small chunks and scatter over the top of the tomatoes.
  4. Combine the Waiheke herb spread with apple cider vinegar and olive oil. Drop half of this over in dots, like the mozzarella chunks. With the remaining half add a tablespoon or two of water and mix to a more dressing-like consistency. Drizzle liberally over the top before serving.

Do not chill, leave covered at room temp on your benchtop until serving.

Notes:

Tomatoes, if you have grown your own how fabulous. Otherwise, I use tomatoes from the delightful Curious Croppers. Don't be too hasty for heirloom tomatoes, these are seldom seen before the end of December in NZ, needing consistent hot weather to get to their most delicious.  Also please do not let tomatoes anywhere near a fridge,  Line up and display them proudly on your benchtop.  The delicate structure of tomatoes changes when chilled down, leading to a powdery mouthfeel. 

I have always loved the Waiheke Herb Spread. It is simple to tuck away in a travel bag and adds lots of punch and interest to a BBQ toasted bread, a marinade, or, in this case, a dressing. While on Waiheke this Summer (25), I visited the Allpress Olive Groves for a tasting this January, to discover that Waiheke Herb Spread has made a special Allpress version of their spread. This time with added garlic.  Delicious.

 Clevedon Buffalo Mozzarella  Makes it easy to support fantastic local suppliers.  The Clevedon Buffalo products are not to be missed.


Also in Recipes

Asparagus with Tarragon and White Pepper

A simple asparagus recipe with tips for cooking this Spring favourite. This recipe uses the herb Tarragon which is not that common in stores, look for it dried in the spice aisle, or tuck a pot hardy drought-tolerant plant into a planter somewhere.
Carrot and Beetroot Salad

Beetroot and carrot salad is a staple side dish, perfect when Spring has arrived but none of the Spring vegetables have turned up yet. 
Cosy Classic | Beef Short Rib Bourguignon

The most complicated part of this recipe is having the right-sized casserole or stove-friendly roasting pan to fit the short rib.  

Once your equipment is sorted this recipe is designed to give you plenty of time to chillax. A few minutes of work up front, followed by hands-off 4-4.5 hours in the oven.

Why recipes from Laura? 

  • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

    Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.