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You need to prepare ripe beef tomatoes, sliced.
Use courgettes, thinly sliced.
Prepare mozzarella balls, torn.
You need to prepare Pesto dressing.
You need cucumber, halved and sliced.
You need to prepare Course sea salt.
You need Extra-virgin olive oil.

Homemade pesto and thick slices of tomato and mozzarella, all together on a crusty ciabatta roll. I've had bad basil years in the past, but this bumper crop is completely erasing those dark memories. Here's how I made my pesto…and the glorious sandwich that followed! Place the bread slices on a cutting board(or work surface).

Thinly slice the courgettes with a potato peeler and put into a bowl with a good drizzle of extra-virgin olive oil and a sprinkling of course sea salt. Do not mix straight away or the courgette will break. Leave them to soak up the oil for 5 minutes or so..
Remove the ends of the tomatoes and slice. Layer them onto the base of a large shallow dish..
Tear the mozzarella and scatter onto the tomatoes..
Add a good amount of pesto over the mozzarella and tomatoes..
Curl the courgettes and place around the outside..
Sprinkle with more olive oil and serve..

If using a skillet, place a weight on top(I usually use another heavy cast. Find out how to make courgette and mozzarella salad today at Tesco Real Food. To serve, arrange the watercress on a serving platter and top with the pitta crisps, ripped mozzarella and courgettes. Drizzle over the dressing and garnish with the chilli flakes and some freshly ground black pepper. Tossing a salad together is easy and healthy.

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