Tomato and Mozzarella Salad À La Momo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 50 g pine nuts, sunflower seeds, pumpkin seeds
- 3 tablespoon sugar
- 5 tablespoon balsamic vinegar
- 1 chilli pepper (s), dried
- 250 g mozzarella, small balls
- 300 g tomato (s), small
- salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- Put the lettuce kernels in a pan and roast until light brown without fat. Take out of the pan and let cool down a bit.
- Put the sugar in the pan and let it caramelize over medium heat until light brown. Add 4 tablespoons of balsamic vinegar and 100ml of water and stir until the sugar has dissolved. Finely chop the chilli and crumble in the pan.
- Cook uncovered over medium to high heat to a creamy syrup in 5-7 minutes. Then take it off the stove and let it cool down.
- In the meantime, wash and quarter or halve the small tomatoes. Drain the mozzarrella and cut into small pieces if necessary.
- Put everything in a salad bowl.
- Mix the lettuce kernels, 1 tablespoon balsamic vinegar, a little olive oil, and salt and pepper into the vinegar syrup and spread over the salad.
- A freshly baked ciabatta or baguette goes well with it.
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