Tomato and mozzarella salad vegetarian

You can use different types of tomatoes for this tomato salad. For example, combine cherry tomatoes with beefsteak tomatoes.

Preparation – 10 minutes

Ideally, let the mozzarella come up to room temperature. Wash the tomatoes and remove the stalks. Cut the large tomatoes into slices and the smaller tomatoes in half.

Peel the shallot and finely chop it.

Finishing the tomato salad with mozzarella – 10 minutes

Mix the tomatoes with the chopped shallot and a generous glug of balsamic vinegar or syrup.

Finely chop the parsley and stir it into the tomatoes. Finely chop half of the fresh basil and stir it in as well. Season with coarse sea salt and pepper.

Layer the tomatoes in a large bowl and sprinkle with (good) olive oil and possibly some more (coarse) salt and pepper.

Finish the salad with the rest of the basil and the mozzarella, torn into pieces. Enjoy your dinner!