"Basil and tomato are great companion plants, and I always add a little basil to my tomato salads. It's amazing how nature works – what grows well together often tastes delicious together too." - Emma Lane.
4 large red beefsteak tomatoes (or any fresh tomatoes you have)
Bunch of basil
3 large balls mozzarella cheese, approx. 150–200 g each
Handful of whole cherry tomatoes (yellow varieties or any smaller varieties you may have)
Splash of olive oil
Squeeze of lemon juice
Handful of edible flowers (my favourite edible flowers are pansies, lavender and nasturtiums, but you can use any you can get your hands on. Just make sure they have not been sprayed with chemicals.)
Cut the large tomatoes roughly into quarters.
Thinly slice a handful of the larger basil leaves. Keep the sweeter, smaller leaves whole.
Roughly tear the buffalo mozzarella up into smaller pieces.
Add the chopped tomatoes, chopped basil, small basil leaves and smaller tomatoes to a bowl. Gently mix together with your hands.
Add a decent splash of oil and a good squeeze of lemon juice. Season to taste with salt and pepper.
Transfer the salad to a flat serving dish and sprinkle with the edible flowers.
Credits: This is an edited extract from The Farm Community by Tom and Emma Lane published by Hardie Grant Books $39.99 and is available where all good books are sold.
Photo Credits: © Alan Benson.
