John Myers
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Tomato and Pineapple Salad with Scamorza
The perfect tomato and pineapple salad with scamorza recipe with a picture and simple step-by-step instructions.
dressing
- 2 tablespoon Wild mango balsamic vinegar
- 5 tablespoon Extra virgin olive oil
- 5 tablespoon Salt and pepper
salad
- 200 g Scamorza
- 250 g Tomatoes
- 200 g Pineapple fresh
- 1 Onion blue
- 1 Spring onion stick
- 1 Rosemary sprig
- 1 Clove of garlic
- 0,5 Handful Chilli threads
- 1 tablespoon Chopped pistachios
dressing
- Mix the balsamic vinegar with the olive oil with a whisk and season with a little salt and pepper.
salad
- Cut the tomatoes, onion and spring onion into slices, dice the pineapple and cheese. Chop the rosemary needles and the garlic and mix well all the ingredients with the chilli threads. Pour the dressing over the salad and let it steep for 10 minutes, then pour the pistachios over the salad.
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