Mini mozzarella and cocktail tomatoes with balsamic cream

Ingredients for 4 servings:

• 500 g cocktail tomatoes
• 300 g mini mozzarella, 2 cups of 125 g each or 2 bags of 150 g each
• 50 g Grana Padano, freshly grated
• 50 ml balsamic vinegar, dark or light
• 50 ml sunflower oil
• 2 tbsp honey
• 1 tsp mustard
• 1 tbsp tomato paste
• 1 pinch(s) of salt and pepper
• 8 basil leaves, more or less as desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Simple, sophisticated, special and very popular at barbecues

Wash and halve the cherry tomatoes. Halve the mozzarella balls and place them in a bowl with the tomatoes. Sprinkle with freshly grated Parmesan cheese. For the dressing, combine the balsamic vinegar and oil in a shaker, add the honey, mustard, tomato paste, salt, and pepper. Shake well to create a thick cream. If the cream is still too runny, simply add a little more honey. Pour some of the cream over the tomatoes, mozzarella, and Parmesan and mix well. Fold in more cream to taste. There shouldn’t be too much liquid at the bottom of the bowl, but you shouldn’t use too little either. Just before serving, add the finely torn basil leaves and stir in. I recommend preparing this as soon as possible before serving, as otherwise the mozzarella will absorb the cream and become a bit firmer. The liquid left in the bowl tastes fantastic with bread dipped in it. Since mozzarella and tomato are usually served with large balls and large sliced ​​tomatoes, many people are enthusiastic about this idea and often express the desire to bring this salad before birthdays and barbecues. It’s usually the first to go.