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Mozzarella Salad with Cream and Baby Tomatoes

Yet another delicious variation on a Caprese salad which celebrates the red, white and green of the Italian flag. Serve as a starter or side salad.
Mozzarella Salad with Cream and Baby Tomatoes

You Will Need:

  • 2 x ± 100 g each mozzarella cheese balls
  • ¼ cup (60 ml) fresh cream
  • Ina Paarman’s Garlic & Herb Seasoning
  • 200 g baby tomatoes
  • 2 T (30 ml) olive oil
  • ½ t (2,5 ml) sugar
Garnish
  • basil leaves

Method:

Slice mozzarella, place in a soup plate and pour cream over.

Season lightly with Garlic & Herb Seasoning.

Cover with cling film and refrigerate for 3 hours or overnight.

Sauté the baby tomatoes in olive oil adding the sugar and Garlic & Herb Seasoning. Shake the pan with the tomatoes until they soften and begin to burst.

Plate mozzarella and tomatoes, drizzle the remaining cream over the cheese and any remaining pan juices over the tomatoes.

Garnish with basil leaves.

Serve as a light starter or side salad.

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