After days of constant rain and grey skies, we woke up to sunshine this morning. By mid afternoon it was positively hot in one corner of the garden so I thought I’d risk serving a late lunch outside. Salad flavours taste so much better when eaten outdoors with the sun on your back.
First start with the pesto dressing. In a blended, whiz together a small bunch of basil leaves with a peeled, crushed clove of garlic. Then add enough good olive oil to make a green ‘sludge’ that’s not too thick, not too runny. Add salt and pepper.
Cut some sweet cherry tomatoes in half; put them in a bowl with a dash of lemon juice, some olive oil and seasoning.
To assemble the salad, place some leaves on 2 plates and on each one scatter half the tomatoes, a slice of parma ham and torn pieces of mozzarella. Drizzle on some of the pesto dressing, then add the rest of the tomatoes, another slice of ham and more dressing. Finally add a smidge of aged balsamic vinegar. Serve with some crusty bread to mop up the juices.