Perk up the seasonal buffet with this light, refreshing salad wreath with a tangy dip.
For the salad:
700g Cherry Tomatoes
2 packs of Fresh Cut Basil
1 tbsp Italian Style Herbs
Pepper, to season
For the dip:
60ml Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
2 tsp Mustard
2 tsp Maple Syrup
Pinch of salt
Tear the mozzarella into chunky strips approx. 2cm wide.
Place a ramekin in the centre of your serving platter.
Arrange the basil leaves in a loose wreath formation around the edges.
Top with the tomatoes and mozzarella.
Sprinkle the herbs over the wreath and finish with a good grinding of black pepper.
For the dip, whisk together the olive oil, balsamic vinegar, mustard, maple syrup and salt until well combined.
Decant into the ramekin at the centre of the salad wreath and serve immediately.