Recipe, photography and introduction by Harriet Davidson
3 large Oxheart tomatoes
250g cherry tomatoes
200g strawberry (one punnet, saving two strawberries for the dressing)
Half cup parsley, picked (reserve some for garnish)
Half cup basil, roughly chopped (reserve some for garnish)
1/4 cup capers
4 Buffalo mozzarella balls
1/4 cup olive oil
1 tbsp red wine vinegar
2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp capers, roughly chopped
2 tbsp finely chopped fresh strawberries
2 tbsp basil, finely chopped
First, make your dressing by whisking together the olive oil, vinegars and honey, making sure to dissolve the honey. Add in the capers and season with a pinch of salt to taste. Let sit while you prepare the salad. You can prepare this in advance and have it ready in one of your Extra Small Styleware bowls.
For the salad, chop the Oxheart tomatoes into large bite-sized pieces of different shapes. Halve the cherry tomatoes and remove the tops of the strawberries before chopping them in half – cutting these in different directions adds a lovely texture to the dish. Combine these in a bowl with the parsley and capers before drizzling the dressing over it all. Use your hands to gently mix through the dressing making sure it’s all coated.
To serve, add half the salad to your Large Styleware bowl before tearing the mozzarella balls in half and placing them in the bowl then topping them with the remainder of the salad. Drizzle the salad with olive oil oil, a sprinkle of salt and a sprinkle of torn parsley and basil leaves.
NB: Please rinse Styleware bowl once finished as watermelon may stain if sitting in bowl for long periods
All other props stylists own.