Makes 4 portions
Preparation Time 30 minutes
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