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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