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Heirloom tomato and mozzarella salad
Ingredients
Utensils
baking sheet, oven, cutting board, knife, frying pan, large bowl
How-To Videos
How to cut tomatoes
How to chop nuts
Nutrition per serving
Step 1/ 4
- 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
- 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
- 1½ 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
- 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!
Tags
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