Tomato and Mozzarella with Watercress Salad
Ingredients
- Ingredients
- 1 handful Basil
- 4 Tbsps Truffle oil
- ½ onion
- 5 Beefsteak tomato
- 2 scoops Buffalo mozzarella (125 grams)
- 2 handfuls Cress (i.e Daikon, Shiso Purple, young watercress)
- Kilauea salt
- 3 Tbsps dark balsamic vinegar
Preparation steps
Rinse the basil, pat dry, cut 3-4 leaves into thin strips and set aside. Place the remaining basil in a blender. Add the truffle oil and blend well. Peel the onion, chop finely, and blend with the basil and truffle oil.
Blanch the tomatoes in boiling water and rinse with cold water. Remove the skin and cut off the stalks. Slice one tomato. Cut the remaining tomatoes horizontally. Drain the mozzarella and cut into thick slices, each about 1 1/2 cm (approximately 1/2 inch).
Rinse the mixed cress and shake dry.
On four small plates, place a slice of mozzarella and tomato. Sprinkle with the salt. Place another layer of mozzarella and place the bottom half of the tomato on top. Sprinkle with salt again. Spread the basil-truffle pesto on the tomatoes and drizzle with the balsamic vinegar. Place the strips of basil on the tomatoes. Arrange the watercress salad next to the tomatoes and serve as desired with fresh ciabatta.
