About This Recipe
A fresh carpaccio of tomatoes and strawberries, garnished with mozzarella balls, enhanced by the floral aroma of a hibiscus and bergamot vinegar and a few Taggiasca olives.
Ingredients
At Oliviers&Co
3 tbsp summer olive oil
2 tbsp hibiscus & bergamot vinegar
A few Taggiasca olives
Salt & herbs for salad
Pepper mix
At the market
4 firm green and red tomatoes
250 g strawberries
The juice of one lemon
40 g rocket
2 sprigs of fresh basil
1 packet of small buffalo-style mozzarella balls
Directions
Wash the tomatoes and strawberries, slice them, mix with the lemon juice and leave to stand for a short while.
Prepare the dressing by emulsifying the summer olive oil with the mild hibiscus & bergamot vinegar.
Wash the rocket and basil. Dry the basil and remove the leaves from the stems.
Arrange the strawberries and tomatoes in a fan shape on a plate, scatter over the rocket and basil, drizzle with the vinaigrette, arrange the mozzarella balls on top and garnish with a few olives.
Season the tomato and strawberry carpaccio with salt and pepper and enjoy.
For a richer version, you can replace the mozzarella with a lovely creamy burrata.