Summary

Ingredients

• 500 g cocktail tomatoes
• 300 g mini mozzarella, 2 cups 125 or 2 bas 150
• 50 g Grana Padano, freshly rated
• 50 ml balsamic vinegar, dark or light
• 50 ml sunflower oil
• 2 tablespoon honey
• 1 teaspoon mustard
• 1 tablespoon tomato paste
• 1 pinch (s) salt and pepper
• 8 basil leaves, more or less as desired

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Instructions

1. Wash the cherry tomatoes and cut them in half. Halve the mozzarella balls and place in a bowl with the tomatoes. Sprinkle freshly grated parmesan on top.
2. For the dressing, put the balsamic vinegar and oil in a shaker, add honey, mustard, tomato paste, salt and pepper. Then shake everything vigorously so that a thick cream is formed. If the cream is still too runny, just add a little more honey.
3. Pour part of the cream over the tomatoes with the mozzarella and parmesan and mix well. Fold in even more cream depending on your taste and preference. There shouldn`t be too much liquid in the bowl on the bottom, but also not too little cream should be used.
4. Just before serving, add the finely plucked basil leaves and stir in.
5. I recommend preparing it as soon as possible before serving, as otherwise the mozzarella will soak up the cream and become a little firmer.
6. The liquid left in the bowl tastes fantastic with bread dipped in it.
7. Since mozzarella and tomatoes are usually served with large balls and large tomatoes in slices, many are enthusiastic about this idea and often express the wish to bring this salad with them before birthdays and barbecues.