Tomato-apricot tower with mozzarella

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 50 g Almond kernels (without skin)
  • 400 g ripe tomatoes
  • 250 g ripe apricots
  • 3 TABLESPOONS white balsamic vinegar
  • 7-10 Tbsp salt, pepper
  • 3 TABLESPOONS good olive oil
  • 80 g Baby salad mix
  • 250 g Buffalo mozzarella
  • 1 (approx. 8 cm Ø) Dessert ring or strong aluminium foil

Directions

  1. 1

    Coarsely chop the almonds and roast them in a pan without fat. Take them out and let them cool down. Wash, quarter, seed and finely dice the tomatoes. Wash apricots, halve, stone and also finely dice them.

  2. 2

    Mix vinegar with salt and pepper. Fold in the oil. Mix 2 tablespoons of vinaigrette into each of the tomatoes and apricots. Sort the salad, wash and drain. Pluck the mozzarella into pieces.

  3. 3

    Place an appetizer/dessert ring or a ring made of aluminium foil on a plate. Layer one after the other 1⁄4 of the tomato, apricot and mozzarella pieces and sprinkle with almonds. Remove the ring.

  4. 4

    On three further plates also stack 1 turret each. Mix the salad and the rest of the vinaigrette and spread loosely around it. Baguette tastes good with it.

Nutrition Facts

KCAL
430 kcal
CARBS
8 g
FATS
34 g
PROTEINS
19 g