Layered tomato salad

Ingredients for 4 servings:

• 500 g cherry tomatoes
• 9 tbsp olive oil
• 4 tbsp wine vinegar
• 100 ml vegetable stock
• 1 tbsp sugar
• 1 tsp mustard
• 60 ml sunflower oil
• 2 sheets of filo pastry
• 2 balls of mozzarella
• 1 bunch of basil
• 3 tbsp capers
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Score the tomatoes crosswise on the underside with a knife. Blanch in boiling water for 10 minutes, remove from the pan, and rinse with cold water. Peel off the skin and halve the tomatoes. Mix together the vinegar, 6 tablespoons of olive oil, mustard, vegetable stock, sugar, salt, and pepper. Marinate the tomatoes in this mixture for about 30 minutes. Cut the filo pastry into approximately 8 x 8 cm squares and place them on a baking sheet lined with baking paper. Brush generously with sunflower oil and bake for about 2-3 minutes at 190°C. Remove the tomatoes from the dressing. Arrange a layer of tomatoes in a circle on 4 plates. Place a filo sheet on each one. Cover with tomatoes. Continue stacking until the tomatoes and filo sheets are used up. Top each tower with a mozzarella half. Drizzle with the remaining olive oil. Add the basil leaves and capers and drizzle with a little of the dressing. Tip: Instead of filo pastry, you can also use wafer-thin slices of brown bread.