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Celery and tomato salad

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Ingredients for 2 servings:

  • 2 stalk(s) Celery
  • 250 g cherry tomatoes
  • 6 balls of mini mozzarella
  • ½ tsp mustard, medium hot
  • salt and pepper
  • 1 pinch(s) of sugar
  • 1 tbsp Balsamic vinegar Bianco
  • 2 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

with mozzarella

Clean and wash the celery, set the leaves aside, and thinly slice the rest. For the dressing, combine the mustard, vinegar, salt, pepper, and sugar, then whisk in the oil. Mix with the celery, cover, and let stand for about half an hour. Wash the tomatoes, halve or quarter them depending on their size, and remove the stems. Add them to the marinated celery along with the halved mozzarella balls, mix, and season to taste. Serve sprinkled with the chopped celery leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Plum variations

Celery and tomato salad