I nearly always order the same things in Italian restaurants; Caprese followed by Penne Arrabiata. I love the super fresh flavours and the Italian flag colour combo you’re offered with this magical little delight of a dish. Here’s my version, which you can also serve as a main with some crusty bread. This will serve 4 people as a starter or side.
2 large ripe vine tomatoes, cut into slices, a large handful of mixed cherry & plum tomatoes of all sorts of colours (there are at least 500 varieties of tomatoes so the internet tells me!), sun-dried tomatoes, 200g mozzarella, torn into chunks, a handful of fresh basil leaves and Greek basil, sea salt, black pepper, 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, rocket and a squeeze of fresh lemon.
1. Heap all of the tomatoes and torn chunks of mozzarella alternating. Scatter the basil leaves on top and season with salt and pepper.
2. For the dressing, mix together the olive oil and balsamic vinegar. Drizzle the dressing over the tomatoes, mozzarella and basil. Add a little pile of rocket and squeeze a dash of lemon on.
3. Serve and eat your heart out.