My tomato and mozzarella salad

Ingredients

• 1 buffalo mozzarella
• 2 fully ripe tomatoes
• 1/8 sprig basil
• Salt, pepper
• 100 ml virgin pine nut oil
• 50 ml balsamic vinegar
• 20 g rocket
• 4 parmesan shavings
• 10 g grated parmesan
• 10 g pine nuts
• 10 g Taggiasca olives

Method

• Blanch the tomatoes so you can peel them.
• Cut the first in half and the second into quarters.
• Remove the seeds, then marinate them in an olive oil and balsamic vinegar vinaigrette.
• Mix the mozzarella with basil that you blanched earlier to form a nice green paste.
• Pour the contents into a pastry bag.
• Pipe the mixture onto the tomato and put the blanched quarters back together to make a whole tomato.
• Blanch the rocket, cool and mix with the grated parmesan, pine nuts and virgin pine nut oil to create a smooth, consistent and flavoursome mixture.
• Garnish the bottom of the plate with the mixed rocket, position the tomato on top and finish with olives and the parmesan shavings.

Bon appétit !