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Tomato and Mini Mozzarella Salad

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Tomato and Mini Mozzarella Salad

The perfect tomato and mini mozzarella salad recipe with a picture and simple step-by-step instructions.

  • 6 Vine tomatoes approx. 650 g
  • 2 cups Mozzarella Mini Classico à 125 g (here: From ALDI Nord)
  • 4 Branches Basil
  • 6 tbsp Olive oil
  • 3 tbsp Aceto Balsamico di Modena
  • 1 tbsp Fragranza a base of “Aceto Balsamico di Modena Igp” FRUTTI DI BOSCO
  • 4 big pinches Colorful pepper from the mill
  • 4 Basil tips for garnish
  1. Remove the stem from the tomatoes, wash and dice and divide between 2 plates. Drain the mozzarella and distribute the small balls on the tomato cubes. Cut the sprigs of basil with kitchen scissors and distribute between the 2 plates. Mix a marinade from olive oil (6 tbsp), balsamic vinegar (3 tbsp), Aceto Balsamico di Modena Igp (1 tbsp) and colored pepper from the mill (4 big pinches) and distribute / drizzle on the two plates. Garnish the two plates with basil tips and serve with a baguette.
Dinner
European
tomato and mini mozzarella salad

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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.

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