Tomato Carpaccio with Mozzarella
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g tomato (s), medium-sized and firm
- salt and pepper
- 5 tablespoon olive oil, virgin
- 130 g buffalo mozzarella
- 2 tomato (s), dried, pickled in oil
- 1 tablespoon olives, green
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Drain the sun-dried tomatoes. Stone and halve the olives. Wash the basil and shake dry, pluck the leaves off. Cut the mozzarella into small cubes.
- Wash the fresh tomatoes and remove the stalks. Cut the tomatoes into as thin slices as possible with a sharp knife. Spread the tomato slices on plates, season with salt and pepper and drizzle with half of the oil.
- Weigh the basil leaves with the pitted olives and dried tomatoes finely. Mix this mixture with the mozzarella and the remaining oil, season with salt and pepper and distribute decoratively on the tomato slices.
- Garnish with a few olive quarters before serving.
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