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.
|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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