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Le Chaudron recipe
Salade de tomates mozzarella
Tomato mozzarella caprese salad
⏱ 15 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)mixed ripe tomatoesoxheart, pineapple, black
500 g (18 oz)buffalo mozzarella
1large bunch of fresh basil
100 ml (½ cup)extra-virgin olive oil
3 tbspbalsamic glaze
5 clovesgarlic
100 g (3½ oz)toasted pine nuts
1 tspdried oregano
100 g (3½ oz)Kalamata olives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 kg (2.2 lb) mixed ripe tomatoes oxheart, pineapple, black
- 500 g (18 oz) buffalo mozzarella
- 1 large bunch of fresh basil
- 100 ml (½ cup) extra-virgin olive oil
- 3 tbsp balsamic glaze
- 5 cloves garlic
- 100 g (3½ oz) toasted pine nuts
- 1 tsp dried oregano
- 100 g (3½ oz) Kalamata olives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Choose VERY RIPE tomatoes of DIFFERENT varieties (red oxheart, yellow pineapple, Black Krim). The mix of colors and flavors makes the salad.
- Lift the buffalo mozzarella out of its brine and drain on paper towels for 10 minutes. This keeps the salad from getting watery.
- Cut the tomatoes into thick 8 mm (⅓ in) slices with a sharp knife.
- Slice the drained mozzarella into 8 mm (⅓ in) slices to match the tomatoes.
- Pick the leaves from the large bunch of basil. Keep 1/3 whole for garnish and roughly chop the other 2/3 to scatter between the layers.
- Remove the germ from the 5 garlic cloves and chop VERY finely. Make the dressing in the small bowl: extra-virgin olive oil, balsamic glaze, garlic, dried oregano, salt and pepper. Whisk hard to emulsify.
- Arrange on the large platter, alternating: 1 slice tomato, 1 slice mozzarella, 1 basil leaf, 1 slice of a different-colored tomato, and so on.
- Scatter with the reserved basil leaves, pitted Kalamata olives and toasted pine nuts. Drizzle with the dressing. Serve RIGHT AWAY, with the mozzarella at room temperature.
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