Heirloom tomato and mozzarella salad

Heirloom tomato and mozzarella salad

Based on 19 ratings
In app
Lisa

Lisa

Contributor

Difficulty
Easy 👌
Preparation
15 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
MetricImperial
½ kg
heirloom tomatoes (mixed varieties)
2 tbsp
olive oil
½ tbsp
brown sugar
30 g
almonds (slivered)
1 tbsp
capers
100 g
mozzarella balls
75 g
lettuce (mixed)
tbsp
lemon-infused olive oil
vegetable oil for frying
white wine vinegar to taste
ciabatta for serving
salt
pepper

Utensils

baking sheet, oven, cutting board, knife, frying pan, large bowl

Nutrition per serving

Cal556
Fat48 g
Protein4 g
Carb18 g
  • Step 1/4

    Preheat oven to 175°C/350°F. Depending on size, slice or halve the tomatoes and lay half of them them on a baking sheet, and sprinkle with olive oil, sugar, and some salt. Roast the tomatoes on the middle rack of the oven for approx. 35 – 45 min., or once caramelized and slightly shriveled. Set aside to cool.
    • ½ kg tomatoes
    • 2 tbsp olive oil
    • ½ tbsp brown sugar
    • baking sheet
    • oven
    • cutting board
    • knife

    Preheat oven to 175°C/350°F. Depending on size, slice or halve the tomatoes and lay half of them them on a baking sheet, and sprinkle with olive oil, sugar, and some salt. Roast the tomatoes on the middle rack of the oven for approx. 35 – 45 min., or once caramelized and slightly shriveled. Set aside to cool.

  • Step 2/4

    Toast almonds in a frying pan until fragrant, then remove from pan and set aside. In same pan, heat oil and fry capers over medium-high heat. Remove from pan when crispy and set aside to cool.
    • 30 g almonds (slivered)
    • 1 tbsp capers
    • vegetable oil for frying
    • frying pan

    Toast almonds in a frying pan until fragrant, then remove from pan and set aside. In same pan, heat oil and fry capers over medium-high heat. Remove from pan when crispy and set aside to cool.

  • Step 3/4

    Add the raw and roasted tomatoes to a bowl and drizzle with lemon-infused olive oil. Add the capers, mozzarella, lettuce, and most of the almonds.
    • tbsp lemon oil or olive oil for the salad
    • 100 g mozzarella balls
    • 75 g lettuce
    • large bowl

    Add the raw and roasted tomatoes to a bowl and drizzle with lemon-infused olive oil. Add the capers, mozzarella, lettuce, and most of the almonds.

  • Step 4/4

    Dress salad with salt, pepper, and white wine vinegar to taste. Garnish with the remaining toasted almonds and serve with ciabatta. Enjoy!
    • salt
    • pepper
    • white wine vinegar to taste
    • ciabatta for serving
    • large bowl

    Dress salad with salt, pepper, and white wine vinegar to taste. Garnish with the remaining toasted almonds and serve with ciabatta. Enjoy!

  • Enjoy your meal!

    Heirloom tomato and mozzarella salad

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!