Mix together a selection of heirloom tomatoes, toss with a generous drizzle of extra virgin olive oil, and season with sea salt and freshly ground black pepper. Serve this simple salad with a round of creamy mozzarella.
Cook’s note: We used mozzarella from Buffalo Ridge, winner of the 2012 Eat In DStv Food Network Produce Award for the Best Small Producer: Dairy/Cheese.
By Abigail Donnelly
Photographs by Donna Lewis