Ingredients

Method

• For the dressing:
• 1 T cumin seeds
• ¼ cup extra virgin olive oil
• 1 lemon, juiced
• 2 T red wine vinegar
• 2 T balsamic vinegar
• 1 T honey
• ½ t salt
• ½ t freshly ground pepper
• 2 cloves garlic, finely chopped
• For the salad:
• 500 g ripe tomatoes
• 30 g basil
• 150 g bocconcini (drained)

Method

Ingredients

1. Heat a pan over a medium heat, add the cumin seeds and toast until they begin to dance around in the pan. Watch closely to avoid burning, then remove from pan and mix with the olive oil while still hot.

2. Add the lemon juice, vinegar, honey, salt, pepper and garlic and whisk to combine and emulsify.

3. Chop tomatoes in a variety of ways to keep the salad interesting, halve some baby ones, slice some of the bigger ones, etc.

4. Add the tomatoes to the dressing along with the bocconcini and half the basil and toss to coat.

5. Spoon onto a platter or bowl and garnish with the remaining basil leaves and a few extra pieces of tomato.

Cook's note: Serve with a few rough chunks of crusty sourdough bread as a starter or toss through cooked and cooled penne for an interesting pasta salad. To make this recipe vegan, simply omit the cheese and substitute the honey with pure maple syrup.

Find more salad recipes here. 

Photographs: Jan Ras
Production: Abigail Donnelly