A salad of mozzarella, tomato and basil oil

Serves 4

(Lisa Barber)

3 large bunches of basil
1 garlic clove
Sea salt and freshly ground black pepper
200ml/7fl oz extra-virgin olive oil
4 ripe beef tomatoes
4 buffalo mozzarella (100g/31/2oz each)
1 bunch of purple or green basil
75ml/3fl oz extra-virgin olive oil

First make the basil oil. Pull the basil leaves from their stalks and put them in a food processor with the garlic and a good pinch each of salt and pepper.

Process until the basil is finely chopped. With the motor running, trickle in 200ml/7fl oz of the oil and blend until you have a moss-green purée.

Leave to stand for a few minutes, then taste and adjust the seasoning. Pour into a jar, cover and refrigerate until ready to use. It will keep for a week.

Slice the tomatoes and arrange on a plate. Tear the mozzarella in half using your fingers and arrange on top of the tomatoes. Gently tear the basil leaves and arrange on top. Season and finish with the remaining olive oil and the basil oil. Serve at once.