John Myers
Ingredients for 4 servings:
- 5 tomatoes
- ½ cucumber(s)
- 1 shallot(s)
- 1 pack of mozzarella, approx. 125 g each
- a few stalks of chives
- a few stalks of parsley
- salt and pepper
- Paprika powder, sweet
- curry powder
- 3 tbsp vinegar, to taste
- 4 tbsp oil
- 1 tsp, strained mustard, medium hot
- 5 tbsp milk, low-fat
- Sugar or sweetener
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes
summery, light
Wash the tomatoes, remove the stems, cut them into eighths, and place them in a bowl. Wash the cucumbers thoroughly. If store-bought, cut them into half slices with the skin on and add them. Peel the shallot, slice them into rings, and add them. Wash and finely chop the herbs, if fresh. You can also use dried salad herbs. Here’s a tip: First, put the salad herbs and spices in a blender, then add the vinegar and let them work for 2-3 minutes. Then add the oil, mustard, milk, and sugar or sweetener. Whisk the dressing vigorously; this makes the dried herbs taste a little fresher and the dressing a little creamier. Add the dressing to the tomatoes and cucumbers. Chop the mozzarella. I cut it into half slices and then halved them again. Carefully fold in the mozzarella and let the salad sit for about half an hour. Baguette or rolls go perfectly with this.
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