John Myers
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Buffalo Mozzarella with Strawberry and Tomato Salsa
The perfect buffalo mozzarella with strawberry and tomato salsa recipe with a picture and simple step-by-step instructions.
Salsa
- 6 middle Strawberries
- 3 Roma tomatoes
- 1 small Shallot, finely chopped
- 1 branch Mint, finely chopped
- 1 tsp Honey
- 0,5 Lemon, the juice
- 2 tbsp Olive oil
- Espelette pepper
- Black pepper from the mill
- Salt
Otherwise
- 1 bunch Arugula
- 2 Buffalo mozzarella
Salsa
- Cut the tomatoes crosswise and cut approx. Blanch for 1 minute in boiling water, then remove immediately and put in cold water so that the cooking process is interrupted.
- Mix the lemon juice with the honey in a bowl. Cut the strawberries into small cubes and add. Now peel the tomatoes, quarter them and remove the seeds and cut the tomato flesh into small cubes and add to the strawberries, as well as the shallot and the chopped mint. Now season with Espelette pepper, pepper and salt and add the 2 tablespoons of olive oil, mix everything well, cover and let sit in the refrigerator for at least 2 hours.
finish
- Arrange a bed of lettuce from the rocket on plates. Drain the mozzarella well and then tear it apart with your fingers and spread it on the rocket and then add the salsa.
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