Summer Things with Green Oil

YOU’LL NEED

3 spring onions
1 cup basil leaves, plus extra for serving.
½ cup olive oil
4 large tomatoes
2 yellow nectarines
1 buffalo mozzarella
3 tbsp olive oil
3 tbsp red wine vinegar
Salt and pepp

MAKE IT

To make the green oil, roughly chop the spring onions from white through to the ends and blitz very well with the basil, olive oil and a big pinch of salt in a blender. From here you can go down one of two paths, keep it as is for a less-fuss, green drizzle, or strain it through a mesh sieve for something a little more ~refined~. If you go with the latter, keep the pulpy spring onion and basil mix in the fridge and drizzle it on your scrambled eggs in the morning.

In a large bowl, whisk the remaining olive oil, red wine vinegar, a big pinch of salt and heaps of cracked pepper together till combined. Toss in the tomatoes and nectarine and let sit for five mins. Plate it up on a nice big platter, pouring over all the juices in the bottom of the bowl. Tear in the buffalo mozz, spoon over as much green oil as you’d like and top with a few extra basil leaves.

SWAPS

🔁 Swap nectarines with peaches.
🔁 Swap basil for mint.
🔁 Swap buff mozz for regular mozz, straccitella or feta.
➕ Add golden chunks of fried bread for a panzanella number.
➕ Add pickled French shallot for extra zing.
➕ Add anchovies and capers for a salty treat.

‍