There is absolutely no way you can miss this classic. When inspiration is not around, when the clock is ticking too fast and you are craving for crisp lightness… this is your pick.
First, get some arugula. Why? Well, first of all, this leafy pungent green vegetable will never let you down. It grows from summer to winter. Grown as an edible herb since Roman times, it was known for its aphrodisiacal properties (this might explain why it was forbidden in monasteries 🙂 ).
Then comes the cherry tomatoes that also carry an interesting story. They are believed to date as far back as the Aztec Mexico and have been planted in Europe since the 16th century. For the little anecdote, the first European cherry tomatoes were the yellow ones that are currently regaining popularity.
And at last but not least, the so popular (yet misunderstood) mozzarella – and by mozzarella I do not mean the Galbani. Mozzarella is actually a hand-made product made traditionally from the buffala milk and is traditionally made with the technique of the pasta filata (a kneading technique that stretches the cheese and is cut by hand). And if you can, try to buy handmade mozzarella, you will see… it will be a complete other experience.
The how-to Cherry Tomatos, Mozzarella and Arugula Salad
| Prep Time | 10 minutes |
| Servings |
people
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- 500 grams cherry tomatoes
- 1 unit handmade mozzarella
- 400 grams arugula (a.k.a. rocket)
- olive oil
- balsamic vinegar
- grilled sesame seeds
- salt & pepper
Ingredients
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- Cut the cherry tomatoes into 2 halves.
- Cut the mozzarella into medium-sized pieces.
- In some hot olive oil grill the sesame seeds. One minute should be enough.
- Arrange the arugula on a plate first and add the tomatoes and mozzarella.
- In a bowl mix the olive oil, the grilled sesame seeds, the balsamic vinegar and salt and pepper.
- Add the dressing on the plate and add drops of balsamic cream from a spoon.
- Ready to eat. Bon appétit!
