Welcome » Mozzarella Kumato Salad

This Mozzarella Kumato Salad is a delight. 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. The waiter seated us 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 Recipe

Servings: 8
Calories per: 98
Active Time: 15 min
Total Time: 15 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
1-2 tablespoons extra-virgin olive oil	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.