Ring the bells …
Make a stack of sliced tomatoes and mozzarella poking in tiny basil leaves as you go, or arrange them in neat overlapping circles. Drizzle with lemon-infused extra virgin olive oil. For a more intense flavour, slow roast tomatoes before using. Eat as a starter or stuff into crusty rolls for a Faroukian snack. Skewer halved bocconcini balls with cherry tomatoes and basil leaves and serve as a ‘lollypop’ dipper with vinaigrette. Stack with slices of fried eggplant (anything with eggplant will taste better). Or be daring, scoot in another direction and use white peach slices or watermelon wedges in place of tomatoes. However you make the salad, or however you arrange it – neatly tiered, or all messed up – get doing it now while outdoor tomatoes come into their own.
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