Makes 4 portions
Preparation Time 30 minutes

• 125ml sour cream
• 60ml milk
• 5ml grated lemon rind
• 15ml fresh lemon juice
• salt and freshly ground black pepper
• 2 large balls of buffalo mozzarella balls
• 250g red cherry tomatoes
• 250g yellow cherry tomatoes
• ½ red onion, finely chopped
• fresh basil leaves
• olive oil

1 Mix the sour cream, milk, lemon rind and juice. Season with salt and freshly ground black pepper and stir through. Slice the mozzarella and place on a platter. Pour the sour cream mixture to cover the mozzarella. Cover it with clingwrap and set aside overnight or refrigerate for about 2 hours.
2 Halve the tomatoes (if they’re large, quarter them) in a mixing bowl and add the red onion and herbs. Stir through and season with salt and black pepper.
3 Dish the tomatoes on top of the mozzarella cheese and drizzle olive oil over. Serve with ciabatta or French bread.

Text and image: Home magazine