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Ripe tomatoes, creamy Irish mozzarella, and fragrant basil come together in perfect harmony and makes for a perfect plate to pass around.
Cut the tomatoes into different shapes and place them in a large bowl and season generously with salt and pepper. Add the 2 tablespoons of extra virgin olive oil, mix, and set aside for 20 minutes.
Whilst the tomatoes sit, bring a pot of water to the boil. Dip the basil into the boiling water until it just wilts - this shouldn’t take more than a few seconds, then immediately remove the basil and place into a bowl of iced water. Once completely cool, remove any excess water from the basil and place into a plate..
Place the basil into a large pestle and mortar or mini food processor and blend together with the remaining extra virgin olive oil. Season with a little salt and set aside.
Pour everything through a sieve with a bowl underneath to collect the basil oil.
To assemble your salad, drain the tomatoes of any liquid that has gathered in the bowl and place onto a large, lipped serving platter.
Scatter over the torn buffalo mozzarella, tucking it in between the tomatoes and season with a little salt and pepper.
Drizzle over the basil oil and scatter over a few fresh basil leaves then grate over the zest of ½ a lemon. Serve immediately.
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