My tomato and mozzarella salad
By the chef
Philippe Gauvreau

My tomato and mozzarella salad


  • 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


  • 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 !