Mother's Day Brunch, Recipes, Salads & Sides, Starters

Mozzarella Kumato Salad

by Jean Miller
Mozzarella Kumato Salad

This Mozzarella Kumato Salad is an excellent twist on a Insalata Caprese.

When Mark and I were in Sydney, Australia in 2015, we decided to try the Dining Room, Park Hyatt, known for its waterfront view of the Sydney Opera House. We were originally seated a table away from the gorgeous windows, but a local patron graciously offered to switch with us so that we might enjoy an uninterrupted view. It was fabulous!

Our dinner started with a memorable mozzarella appetizer, inspired by the traditional Italian insalata caprese, but with a twist. This is my home style version, featuring a delightful, brown tomato called a kumato.

  • Mozzarella Kumato Salad
  • Servings: 4-8
  • Difficulty: Easy
 
WHAT YOU NEED WHAT TO DO WHY
  •  1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons Basil Dressing, optional
 Drizzle over the serving plate/platter. Drizzling over the plate adds flavor without discoloring other ingredients.
  • 6 ounce mozzarella ball, quartered
  • 3-4 yellow small tomatoes, halved
  • 3-4 red small tomatoes, halved
  • 2-3 kumato tomatoes, quartered
  • 2 tablespoons marinated sundried tomatoes, diced
  • 10-12 baby sweet basil leaves
 Arrange mozzarella quarters. Cut tomatoes lengthwise (from stem to blossom end); arrange in spaces between the mozzarella. Arrange sundried tomatoes and basil leaves. Using a variety of tomatoes is visually appealing.
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