Tomatoes are at their peak in summer. Try them in a classic Italian Insalata Caprese.
6-8 ripe plum tomatoes (Tomato City, Stall 7, H Shed)
1 buffalo mozzarella (LA Deli, Shop 21-24, Dairy Hall)
½ bunch basil (Tomato City, Stall 7, H Shed)
extra-virgin olive oil (LA Deli, Shop 21-24, Dairy Hall)
salt flakes, freshly ground black pepper (Green Valley Spices, Stalls 36-40, B Shed)
crusty bread, to serve (Andrew’s Bread Shop, Shop 29-30, Dairy Hall)
Thickly slice tomatoes, and place on a platter.
Shred the buffalo mozzarella and scatter over the tomatoes.
Pick the leaves from half a bunch of basil and add to the platter.
Drizzle over the olive oil and sprinkle with the salt and black pepper.
Serve with crusty bread.