The Basil Mozzarella Cream that Makes All the Difference in a Salad
To break away from the traditional tomato-mozzarella salad, we offer you a new version as beautiful as it is delicious. To begin, we make a mozzarella cream with yogurt for creaminess, basil for color and freshness, a few lemon zest for zing and honey for sweetness. Next, we slice very thin slices of multicolored tomatoes, like carpaccio. All that’s left is to plate! The toasted pine nuts add the crunchy touch that perfectly balances the plate. It’s ultra easy and quick to prepare and it will impress everyone without effort.
This original, generous, express and no-cook salad is perfect for a fresh and light dinner or for hosting friends at home without fuss. For the mozzarella cream, we suggest adding the yogurt gradually to obtain a wonderfully creamy and smooth texture. And don’t stint on the basil, it’s the best friend of tomatoes and mozzarella!
To make this recipe, follow the steps below :
FRESH TOMATO SALAD AND MOZZARELLA CREAM 🍅🤍
Serves 4
Ingredients :
– 4 beautiful multicolored tomatoes (Beefsteak, Crimean Black, Pineapple…)
– 300 g mozzarella (about 2 balls)
– 250 g natural yogurt
– 2 handfuls of fresh basil
– 2 garlic cloves
– 2 Tbsp olive oil
– 1 Tbsp honey
– 1 yellow lemon (zest)
– 2 Tbsp pine nuts
– Salt, pepper
Preparation :
1. Dry-toast the pine nuts in a hot skillet until they are nicely golden.
2. In the blender bowl, place the mozzarella, the yogurt, a handful of basil, the garlic cloves, the olive oil, the honey and the lemon zest. Season with salt and pepper and blend until you obtain a very creamy texture.
3. Slice the tomatoes into thin slices.
4. Coat the bottom of the plates with the mozzarella cream, then arrange the tomato slices on top in carpaccio style. Sprinkle with toasted pine nuts and add the remaining basil leaves.
5. Drizzle with olive oil and finish with a final grind of black pepper before serving !
