Recipe: Salad of mozzarelle and sundried tomato with serrano ham and chorizo
Jenny Bristow reveals the perfect recipes for light summer dishes.
This dish is very simple to prepare but full of strong, rich summer flavours.
What you'll need
110g/4oz chorizo, thickly sliced
150g/5oz buffalo mozzarella, finely sliced
Good handful basil leaves, roughly chopped
225g/8oz serrano ham, cut into strips
12 mixed black and green olives, pitted
6-8 sundried tomatoes in oil, finely sliced
Small handful oak leaf lettuce
Small handful assorted lettuce
2-3 tbsps extra virgin olive oil
Pinch of freshly ground black pepper
Arrange the chorizo and half the mozzarella on a serving platter and scatter with basil.
Layer with serrano ham and top with the olives and sundried tomatoes.
Arrange the lettuce around the edges of the platter and drizzle the entire salad with olive oil.
Season well with pepper and finally top with the remaining mozzarella.
Serve this super salad with fresh crusty bread and a little extra olive oil on the side.