Gourmet Traveller

Italian accents

Insalata of tomato, mozzarella and basil with anchovies


When you’re only using a few ingredients, it’s important to use the best you can find. For this insalata, bring everything to room temperature before serving to maximise the flavours. You could also toss through torn day-old bread to make it more substantial.

1 kg best-quality mixed green and red tomatoes, coarsely chopped or sliced
2 mozzarella (about 250gm each), preferably buffalo milk, torn
Extra-virgin olive oil, for drizzling
Large handful of basil leaves, to serve
Splash of red wine vinegar, to serve
Good-quality anchovy fillets (such as Ortiz), torn, and crusty bread, to serve

1 Arrange tomatoes and mozzarella on a serving plate. Dress generously with oil and season to taste. Set aside for 1-2 minutes.

2 Scatter basil over salad, add a splash of vinegar and serve with anchovies and crusty bread.

Try swapping out the tomatoes for ripe peaches in the insalata – they make a

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