Heirloom tomato and mozzarella salad

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!