We recently stopped by Delaire Graff Wine Estate in Stellenbosch to take a look at their flourishing vegetable garden, micro green greenhouse and wormery. While we were there, Chef Michael Deg, together with garden manager Jerry, picked beautiful tomatoes from the vines, which were taken back to the kitchen to prepare this salad bursting with fresh flavour.Delaire Graff Tomato & Buffalo Mozzarella Salad

Serves: 4
Prep time: 20 mins

20 baby plum tomatoes
4 large vine tomatoes
200 g kalamata olives, pitted
2 balls Buffalo Ridge mozzarella
smoked salt
good quality extra virgin olive oil
handful of micro basil

Blanch the baby plum tomatoes in salted boiling water for 10 seconds and then refresh in ice water. Once cooled, strain and carefully peel the tomatoes – refrigerate until needed.

Using a mandolin, slice the vine tomatoes as thinly as possible and store neatly on a tray ensuring that they don’t break.

To assemble the salad, begin by lining 4 individual serving bowls with the thinly sliced tomatoes. In a mixing bowl, tear the mozzarella into smaller, bite- sized pieces, add the kalamata olives and blanched baby plum tomatoes. Season the mix with smoked salt and dress generously with olive oil.

Portion this mix evenly between the tomato-lined serving bowls and garnish with fresh micro basil.

Serve immediately and enjoy with a glass of Sauvignon Blanc.

Recipe by Chef Micheal Deg of Delaire Graff Restuarant.

To find out what else is in season currently click here for our Seasonal Fruit and Veggie Guide.

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