Ingredients
• 250g buffalo mozzarella
• 1⁄2 cup Greek-style yoghurt
• Sea-salt flakes and freshly ground black pepper, to season
• 250g cherry tomatoes
• 2 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar
• 3 vine-ripened tomatoes, thinly sliced into rounds
BASIL PESTO
• 1 cup firmly packed basil leaves
• 1 clove garlic, peeled
• 80g pine nuts, toasted
• 40g parmesan, finely grated
• 200ml extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
Method
-
To make basil pesto, put basil, garlic, pine nuts, parmesan and oil in the small bowl of a food processor and pulse until a rough paste forms. Transfer to a small bowl or clean jar, then season with salt and pepper and set aside.
-
Tear mozzarella into large pieces about 5cm and transfer to a large bowl. Stir in yoghurt, then season with salt and pepper. Cover and refrigerate until ready to use.
-
Meanwhile, preheat a barbecue grill plate to high or put a chargrill pan over a high heat. Put cherry tomatoes in a large bowl, then add 1 Tbsp of the oil and toss to coat. Grill cherry tomatoes, turning occasionally, for 2 minutes or until lightly charred and skins are starting to burst. Transfer back to bowl along with red wine vinegar and sliced tomato. Toss gently. Season well with salt and pepper.
-
Arrange sliced tomato on serving plates followed by cherry tomatoes, then drizzle over bowl juices. Top with mozzarella yoghurt mixture and scatter over basil leaves and lemon zest. Drizzle over remaining oil, then top each with 1 Tbsp of the pesto. Serve with remaining pesto on the side.
