Tomato, mozzarella, and cherry salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 454, total fat 35 G., saturated fats 14 G., proteins 23 G., carbohydrates 12 G., fiber 2 G., cholesterol 68 mg, sodium 712 mg, sugar 7 G.

"The surprise of this dish is the cherry slices and mozzarella slices hidden among the greens. Slice the tomatoes, large and small, differently for a more striking presentation. Cut some into wedges and others into rounds. Instead of cherries, you can use tomatillos. They're similar to cherry tomatoes but have a pleasant tart flavor, almost like mango or passion fruit. If you can't find tomatillos, add a couple of cups of fresh halved cherries. Mustard seems out of place in this salad, but I love how its flavor pairs with the fresh greens and brings out the creaminess of the cheese," shares Alex Guarnaschelli.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard

Salad

2–3 non-hybrid tomatoes
2 cups cherry tomatoes
2 cups fresh pitted cherries, halved (or physalis)
1 tbsp. sugar
10–12 sprigs of fresh tarragon
8 sprigs of fresh basil
8 sprigs of fresh parsley
0.5 cup finely grated Parmesan
2–3 tablespoons olive oil (or more, as needed)
Coarse sea salt
450 g fresh mozzarella, cut into 12 slices

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cherry tomatoes, Dijon mustard, balsamic vinegar, cherries, basil, Parmesan cheese, mozzarella cheese, tarragon

Cooking the dish according to the recipe:

Prepare the dressing:

In a bowl, combine olive oil, balsamic vinegar, mustard, and 1 tablespoon cool water. Set aside.
Prepare the salad:

Place the tomatoes on a flat surface. Cut the smaller ones in half, and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh side up, on a large serving platter or individual plates. Sprinkle with sugar.

Season the mozzarella:

Using scissors, coarsely chop the tarragon, basil and parsley and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should be slightly damp and sticky from the olive oil.If they are dry, add more olive oil 1 tablespoon at a time.
Roll the mozzarella slices in the herbs on both sides to coat them, then arrange the cheese slices between the tomatoes on a serving platter or plate. Season with salt and drizzle with the dressing.