This salad of tomatoes and mozzarella is so tasty that I decided to leave you the recipe, thinking that in summer any variation on the theme of the “cold plate” can be an inspiration. Actually, it's really a simple salad, but The choice and combination of ingredients makes the difference. What, For example,, in PERSIMMON APPLE SALAD, FORMAGGIO E NOCI. Or l’PUNTARELLE SALAD AND BUFFALO MOZZARELLA.
In short, In this hot period in the kitchen you can not give up cold dishes. Come on TOMATOES STUFFED WITH TUNA the classic RICE SALAD. Up to variants with RED RICE AND SWORDFISH or BLACK RICE WITH SQUID AND ZUCCHINI or with Mussels, CHICKPEAS AND GAMBERSThe. Without forgetting the classic VEGETARIAN PASTA SALAD or the one with TUNA AND PESTO GENOVESE.
The mozzarella must be a fresh fior di latte (For example, mozzarella di Gioia del Colle Dop). The tomatoes of the type “ox heart”, with very thin skin and soft as silk. The cucumber crunchy, better if an Apulian variety such as Barattiere or Carosello, sweeter and more digestible. With regard to the Onion, my raw choice always falls on Tropea onion IGP, sweet and crunchy. The avocado from that touch of softness and fat that makes everything more interesting. Vi ricordo che esistono ormai avocado coltivati in Italia, in Sicily, much better than those who make hours of travel by ship to reach Italy. Finally, so much oregano and two tablespoons of Homemade fresh pesto: Pesto is the real secret of this salad, really tasty and almost creamy.
Obviously you absolutely have to taste it with homemade bread with lots of crumbs and a crunchy crust, as the SEMOLA BREAD homemade or that TO BEER, rustic and tasty. Or, Why not, a ARABIC BREAD soft to dip in the sauce. And now I wish you good day!
2 tomatoes type "ox heart"
1 ripe avocado
2 cucumbers type Carousel or Barattiere
400 grams of mozzarella fior di latte (for example the mozzarella of Gioia del Colle Dop)
1 Tropea onion Igp
oregano, salt and pepper
extra virgin olive oil
30-40 grams of Homemade basil pesto
Thoroughly wash the tomatoes, onions, cucumbers and avocado. Clean tomatoes, cut them in half and then into slices or pieces according to your preferences. Peel cucumbers and cut them into slices (if they are of the type indicated you can also leave the peel if it is intact). Clean the Tropea onion and slice it into thin slices, including the green part.
Cut the mozzarella fior di latte into cubes. Put all the vegetables in a large bowl, season with salt, pepper and oregano. Add a drizzle of extra virgin olive oil and mix well. Then add the homemade pesto and stir for a long time, so that the vegetables are evenly seasoned.
Sample, to adjust salt if necessary, then add the diced mozzarella. Stir again and serve immediately (Because as you know in contact with the air pesto oxidizes and becomes dark and unappetizing), accompanying the tomato and mozzarella salad with plenty of homemade bread. Bon appétit!