Strawberry, Mozarella & Tomato Salad
- 3 large Buffalo Mozarella rounds
- 1 small punnet of stawrberries
- 2 medium vine tomatoes or plum tomatoes
- 1/3 cup balsamic vinegar
- 1 tablespoon sugar
- Olive oil
- Basil, for garnish
If you’re making this away from home, make the balasmic reduction at home and you can do the rest on site.
For the balsamic reduction, place the vinegar and sugar into a small pan on medium heat and simmer for about 5 minutes, stirring occasionally until the sugar has dissolved and has thickened slightly. Remove from heat and set aside. (Bottle it up in a jar if you’re using it later).
Slice both the mozarella and the tomato into about 1cm thick rounds and set aside. Wash the strawberries, remove tops and slice into about 5mm pieces. On a small plate, place a slice of Mozarella, then tomato and then a layer of strawberries. Repeat to create a stack – you can go two or three levels depending how mozarella mad you are. Drizzle a few spoons of balsamic around the plate and about the same of olive oil. Garnish with thin slices (‘chiffonades’) of basil and freshly ground black pepper.