Pink Tomato Salad with Mozzarella
15Min
2Servings
285Cal
EasyLevel
VegetarianGluten freeKid friendly
Ingredients
Ingredients
pink tomato (ripe)
400 g
capers (drained)
30 g
garlic
2 clove
mint (fresh)
10 g
olive oil
30 ml
pomegranate molasses
15 ml
salt
3 g
mozzarella (fresh)
125 g
Instructions
1
Prepare tomatoes and garlic
Wash the pink tomatoes and cut them into wedges or thick slices. Mince the garlic cloves finely.
5 min
2
Make the dressing
In a small bowl, combine olive oil, pomegranate molasses, minced garlic, and salt. Stir well until emulsified.
2 min
3
Assemble the salad
Arrange tomato slices on a serving plate. Scatter capers, torn mozzarella, and fresh mint leaves over the tomatoes. Drizzle generously with the prepared dressing.
5 min
4
Serve immediately
Serve the salad right away while the tomatoes are fresh and juicy.
3 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended
Best eaten fresh. If stored, keep tomatoes and dressing separate and combine just before serving.
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