Tomato Salad with Mozzarella and Sobrassada Sauce

Number of Servings


Preparation Time


Cooking Time


The Recipe

To celebrate British Tomato Fortnight (24th May – 6th June), we are sharing with you one of our favourite recipes using locally grown, Nutbourne Tomatoes.

The perfect accompaniment to any barbecue or summer evening meal.


  • 2 Shallots
  • 4 tbsp Olive Oil
  • 50g Sobrassada
  • 2 tbsp Red Wine Vinegar
  • 1 tps Sugar
  • 1 Mozzarella Ball
  • 600g Mixed Heritage Tomatoes
  • Fresh Basil Leaves
  • Crusty White Bread (to serve)


  1. Heat 4 tbsp of olive oil and add the shallots and soften.
  2. Remove the pan from the heat and add in the Sobrassada, vinegar and sugar. Mix well and leave to cool.
  3. Finely slice the tomatoes and arrange on a platter.
  4. Top the tomatoes with salt, mozzarella and the Sobrassada mixture.
  5. To finish top with basil leaves and serve with crusty white bread.
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