Yesterday evening, I made this tasty & divine multi coloured tomato & Buffalo mozzarella salad! I added fresh strawberries to it. Drizzled it with a divine aged balsamic vinegraitte & devoured it instantly with my loved one! This is easy to make, great in textures & flavours & great for dinner parties too! This is lovely with a crisp chilled rosé wine, like this lovely Fair trade rosé: Koopmanskloof, pinotage rosé, Stellenbosch 2012, wine of South-Africa!
I buy mine in De OxfamWereldwinkel.
Read on how I made it all!
Check it out, my lovely one’s!
Recipe: for 2 full plates
3 to 5 green zebra tomatoes: hulled, cut into thinner slices, so that you end up with 12 slices!
9 red cherry tomatoes: cut into 28 yellow cherry tomatoes, cut into 2
6 Kumato cherry tomatoes: cut into 2
10 yellow cherry tomatoes: cut into 2
3 handfuls of rocket leaves: cleaned & torn into 2 or 3 with your hands
1 + 1/2 of a good Italian brand Buffalo mozzarella balls, well-leaked out, pad dry on kitchen paper, cut into smaller rounds & then into 2
8 large basil leaves, cleaned & torn into smaller pieces
2 tablespoons of toasted pine nuts
10 large fresh strawberries, cleaned, hulled & sliced into 2 or 3 slices
a good old dark balsamic vinegar: 6 tablespoons
a fruity evoo: 10 tablespoons
black pepper, finely milled: 10 grins
Maldon sea salt: 1 teaspoon, crushed in your hand
1. Firstly, make your vinaigrette. Take a medium jam pot with fitted lid & add 10 tablespoons of a fruity evoo, 6 tablespoons of a good old dark balsamic vinegar, 10 grins of finely milled black pepper & 1 teaspoon of Maldon sea salt flakes, crushed in your hand. Screw the lid on & shake your jam pot up & down & up & down until the whole dressing is well emulsified. Taste. It has to taste fabulous! Set aside.
2. Take a medium bowl & ad rocket leaves (arugula ). Add 2 to 3 tablespoons of that balsamic vinaigrette over it. Add 3 grins of finely milled black pepper & a pinch or 2 of sea salt. With clean hands, mingle everything together. It has to taste fab! Take 2 lovely white plates & place onto each, in the middle, a good handful of the rocket mix. Spread it out a bit. It forms the base of your salad.
3. Around your salad, place 6 slices of your green zebra tomatoes, onto each plate. Divide your yellow cherry tomatoes, your Kumato cherry tomatoes & your normal red cherry tomatoes, over your 2 salads. Arrange them so that it all looks very nice & tasty! Arrange your sliced strawberries, between your tomato collection! Do that for the other plate too. Now, place your Buffalo mozzarella all over your salad & tuck it in besides your tomatoes & strawberries, all evenly divided between your 2 plates. Add your torn basil leaves, & scatter them all over your 2 plates. see that they also end up on your fresh strawberry slices because fresh basil goes so well with fresh strawberries! 🙂 Scatter your toasted pine nuts all over your 2 plates & finally, mingle your vinaigrette again because there will be separation between the oil & vinegar when it stands for a bit on the table. You don’t want that! Drizzle about 2 tablespoons of that tasty vinaigrette all over your salad & also so that some strawberry slices are covered with it! The balsamic vinegar goes so well with everything that is onto your divine plate! Tuck in straight away & place your dressing on your table, for extra vinaigrette, when you are eating your salad! A divine, tasty & seasonal top salad! Enjoy! Happy eating!
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Sophies Foodie Files
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