Keeping the tomato and mozzarella salad fresh

What you need:

• PC / Mac with internet access
• Tomatoes, preferably a little firm, aromatic mini vine tomatoes
• Mozzarella
• olive oil
• Spring or Spring onions
• Basil (fresh or frozen)
• Dark balsamic vinegar (best as a cream)
• Salt and pepper from the mill
• Possibly. Mozzarella tomato spice mix

This is a good way to prepare the tomato and mozzarella salad

The tomato and mozzarellasalad is quick to make and can also be freshly prepared. However, it tastes more aromatic if you let it steep overnight.

1. So that the tomatoes still look appetizing the next day, it is best to use slightly firm mini vine tomatoes with a lot of flavor. Pluck the tomatoes from the panicles and wash the tomatoes thoroughly. Then they are halved or quartered - depending on their size - and put in a lockable bowl.
2. You can add drained mini mozzarella balls whole or halved to the tomatoes or cut one or two pieces of mozzarella into cubes. Whether you use the "normal" mozzarella made from cow's milk, the reduced-fat variant or buffalo mozzarella is a matter of taste.
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3. The spring onions are cleaned and cut into thin rings and also go into the bowl.
4. Pluck the basil leaves, shake dry and if necessary Chop and add to the salad as well. Frozen herbs can be processed directly.


Recipe for bruschetta with tomato and mozzarella

Bruschetta recipes with tomatoes are great as a starter. Bruschetta is ...

5. Now the salad is carefully mixed and then drizzled with a little olive oil and dried with balsamic vinegar, salt and pepper from the mill and, if necessary, Refined with tomato and mozzarella spice and carefully mixed again.

This is a great way to keep the salad fresh

The tomato and mozzarella salad tastes best when it is well drawn - preferably overnight.

1. To keep the tomato and mozzarella salad fresh, it is best to store it in an aroma-tight container (freshness box) and put it in a cool and shady place (dark), but not in the refrigerator, otherwise the tomatoes will lose their aroma and the salad will become bland.
2. Before the Serve you should put your tomato and mozzarella salad in a new, clean bowl. If the salad has become too "soupy" overnight, remove the solid salad ingredients from the marinade with the slotted spoon and allow them to drain slightly before they go into the serving bowl.
3. Season the tomato and mozzarella salad again with a little balsamic vinegar, salt and pepper before serving. The salad tastes wonderfully aromatic and fresh.

Bon Appetit!