Heirloom tomato and mozzarella salad

Heirloom tomato and mozzarella salad

Based on 19 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

15 min

Baking

45 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

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How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-chop-nuts

How to chop nuts

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

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