For the tomatoes

1.2kg/2lb 7oz heirloom tomatoes (Marmande, Coeur de Boeuf, Darby Striped Yellow/Green and Black Russian)

20 basil leaves, roughly chopped

3 tbsp finely chopped chives

2 tbsp white wine vinegar

6 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

For the salad

1 tbsp white wine vinegar

2 tbsp extra virgin olive oil, plus a little extra to finish

3 x 120g/4¼oz buffalo mozzarella

50g/1¾oz Kalamata olives, pitted, dried in the oven for 1 hour at 100C/90C Fan/Gas ¼, finely chopped


For the tomatoes, using a small paring knife, cut the hard core out of each tomato, then cut each into quarters.

Transfer to a large bowl. Season with a pinch each of salt and pepper. Stir so the seasoning lightly cures the tomatoes, which will then produce a beautiful juice.

Mix in the herbs, vinegar and oil. Stir and leave to marinate for a minimum of 10 minutes for the flavours to infuse.

For the salad, at the last moment, mix the leaves in a large bowl. Season with a pinch each of salt and pepper, then toss the leaves with the vinegar and olive oil.

Arrange the tomato mixture onto a plate. Cut the mozzarella in half and scatter around the salad. Sprinkle over the dried olives and finish with a drizzle of your best extra virgin olive oil.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Heirloom tomato and mozzarella saladContentsIBS  FODMAP Home