Italian tomato salad

Ingredients

Serves 4

• 4 fresh tomatoes
• 4 sundried tomatoes in olive oil
• 4 small mozzarella balls
• 20 g of parmesan
• 4 basil leaves
• 1 shallot
• 1 garlic clove
• 4 tablespoons extra virgin olive oil
• 1 tablespoon “Référence” balsamic vinegar
• Fleur de sel, ground black pepper, poivre aux cinq baies seasoning

Method

• Prepare the vinaigrette: pour the vinegar into a saucepan. Bring to the boil on a low heat, reduce it to a syrup, then pour into a bowl. Melt the salt into the liquid.
• Fry the finely chopped garlic and shallot.
• Drain the sundried tomatoes, slice them into small pieces.
• Add the garlic, shallot and tomatoes to the vinegar syrup. Season with pepper, drizzle the oil on top and mix well.
• Wash the tomatoes, slice thinly and place on four plates. Drain and slice the mozzarella, place thin slices on the tomatoes. Drizzle the dish with the vinaigrette.
• Just before serving, decorate with finely chopped basil and parmesan shavings. Serve chilled.

Bon appétit !