Snacks and sides

Insalata of tomato, mozzarella and basil with anchovies

Where summer simplicity and elegance combine.
Alicia Taylor

When you’re only using a few ingredients, it’s important to use the best you can find. For this insalata, bring everything to room temperature before serving to maximise the flavours. You could also toss through torn day-old bread to make it more substantial.



1.Arrange tomatoes and mozzarella on a serving plate. Dress generously with oil and season to taste. Set aside for 1-2 minutes.
2.Scatter basil over salad, add a splash of vinegar and serve with anchovies and crusty bread.

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