Summary

Ingredients

• 1 lime (s), some grated zest and the juice from it
• 1 spring onion (s), cleaned, sliced
• 4 medium tomato (s)
• 1 stalk basil
• 1 scoop mozzarella (buffalo)
• 1 teaspoon white wine vinegar
• 1 tablespoon capers or pickled green pepper or chopped pepper gherkins
• 2 tablespoon balsamic vinegar
• 4 tablespoon olive oil
• salt and pepper
• baguette (s)

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Instructions

1. First cut the mozzarella into slices and then into fine cubes. Mix with salt, a little grated zest and the juice of the lime as well as white wine vinegar and pepper. Add chopped capers or peppercorns or gherkins and the spring onions and stir well. Let it marinate a little.
2. Cut a lid off the top of the tomatoes, hollow out the tomatoes, lightly salt the inside and drain on kitchen paper, turned upside down.
3. Press the inside of the tomato through a small sieve and whisk the puree with balsamic vinegar, olive oil and salt and pepper until creamy.
4. Pour the tartare into the tomatoes, place on plates and pour the salad sauce over them. Garnish with basil and serve with baguette as needed.
5. Tip: A refreshing variant is the marinated tartare in a cold tomato soup sprinkled with basil.