RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 punnet mixed cherry tomatoes, halved
  • 1 Lebanese cucumber, quartered length ways, diced
  • ½ red onion, thinly sliced
  • ¼ cup picked mint leaves
  • 2 Tbsp roughly chopped parsley
  • ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
  • Juice and zest of ½ lemon
  • 50 gm pitted green olives, sliced
  • 150gm Fresh Buffalo Mozzarella
  • Salt and Pepper

METHOD:

  • On a platter, place the cherry tomatoes to act as a base to the salad.
  • Using a mandoline, finley slice the red onion. Break up the onion rings and place into iced water for a few minutes.
  • Meanwhile place the cucumber on top of the tomatoes. Using your hands, flake off sections of the buffalo mozzarella on top of the cucumber. Place fresh mint leaves on top. Break apart some pitted green olives and place onto the salad. Top with the drained red onion rings. Season with lemon zest and juice, a drizzle of EVOO, salt and pepper.Garnish with fresh parsley leaves.

Our friends at Wine Selectors recommend pairing this dish with a Reisling

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