8 ripe plum tomatoes 4oz/100g mozzarella 12 stoned black olives 2 Tbs. shredded basil 8 anchovy fillets, in slivers basil sprig for decoration For the dressing: 1/2 onion, peeled 1 tsp. Dijon mustard zest and juice of a lime 4 Tbs. olive oil freshly ground black pepper
Instructions
1) Slice tomatoes, mozzarella and olives thinly. Transfer to a bowl. Add basil and anchovies.
2) Grate onion inot a jug making sure you keep all the juice. Add mustard, lime juice and zest, oil, and freshly ground black pepper. Whisk to blend.
3) Pour over salad in the bowl half an hour before serving and toss to coat. Pile on to salad plates and decorate with a sprig of basil.
