Recipes

Heirloom tomatoes, buffalo mozzarella and elderflower vinaigrette

Heirloom tomatoes, buffalo mozzarella and elderflower vinaigrette

Paul Flynn's face
Paul Flynn
Sat Jul 17 2021 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
Ingredients
  • 3tbs elderflower cordial
  • 3tbs white wine vinegar
  • Juice of 1 orange
  • 50ml olive oil
  • 600g heirloom tomatoes
  • 4 small or 2 large buffalo mozzarella
  • 1tbs capers
  • Coarse salt and black pepper
  • A little fresh mint

1 Whisk the elderflower cordial, vinegar, orange and olive oil together.

2 Slice the tomatoes in an interesting and haphazard way, they will always look better.

3 Prize apart the mozzarella with your fingers and divide between four plates. Then arrange the tomatoes alongside.

4 Scatter the capers, season everything, including the mozzarella, with salt and pepper, then spoon the dressing on top.

5 Add a few mint leaves for perk, then serve.

Note: This would also be lovely on a platter, family style.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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