A beautiful, colourful late summer salad. Seasonal tomatoes with fresh basil and salt are always a winner. Here the combination of subtly sweet vincotto and grapes are tamed with a little pickling acidity to lift these traditional pairings to another level.
- For the pickled grapes, combine vinegar, water, honey and spice mix in a saucepan over high heat. Bring to the boil.
- Places the grapes into a sterilised jar and fill with the hot pickling liquid. Close lid and allow to cool before refrigerating for at least 30 minutes, ideally overnight.
- To assemble the salad, toss the tomatoes with the olive oil and lemon juice. Add the tomatoes onto a serving platter, add the radish, and torn mozzarella.
- To finish spoon the grapes and a little of the pickling liquid over the salad, dress with the vincotto, add the sweet basil and season with salt. Serve with some crusty bread.