This is our family's take on the classic Italian salad made with mozzarella cheese, tomato and fresh basil. It's easy to prepare and lovely to behold.

As kids in New York, we grew up with cream cheese and lox, but we never did like cream cheese. Instead, we prefer our lox - or smoked salmon - with mozzarella. The fresher the cheese, the better.

We often eat this salad as a weekend lunch accompanied by a glass of cool, crisp white wine or rosé.

Serves: 4

Ingredients

● 2 endives, cut into 2 cm-thick rounds
● 2 tomatoes, cut into 1 cm thick slices
● 225g fresh mozzarella cheese, cut into ½ cm thick slices
● 115g sliced smoked salmon,
● 3 tbsp minced fresh basil
● 3 tbsp extra virgin olive oil
● 1 tbsp fresh lemon juice
● Salt and freshly ground pepper

Method

● Evenly spread the endive rounds across the surface of a large serving platter.

● Place the sliced tomatoes, spaced evenly apart, over the endive.

● Place a slice of mozzarella cheese on top of each tomato.

● Roll each piece of smoked salmon up into a spiral.

● Top each piece of mozzarella cheese with a rolled smoked salmon slice.

● Garnish with the basil.

● Drizzle with the olive oil and lemon juice.

● Season with salt and pepper to taste.