🍽️ Fresh Tomato and Mozzarella Salad with Sautéed Chanterelles

Name: Fresh Tomato and Mozzarella Salad with Sautéed Chanterelles
Total time: 30 min
Yield: 4 servings
Ingredients: 6 tomatoes; 300 g mozzarella; 4 tbsp olive oil; 1 tbsp balsamic vinegar; salt; pepper (from the mill); 100 g small chanterelles (or other wild mushrooms); 12 leaves basil; white bread (for serving)

485 kcal · 30 min · 4 servings

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Ingredients

6 tomatoes
300 g mozzarella
4 tbsp olive oil
1 tbsp balsamic vinegar
salt
pepper (from the mill)
100 g small chanterelles (or other wild mushrooms)
12 leaves basil
white bread (for serving)

Instructions

1. Wash the tomatoes thoroughly under running water.
2. Cut out the hard stem area at the top in a wedge shape.
3. Slice the tomatoes horizontally through the middle and set the slices aside.
4. Remove the mozzarella from its liquid and let it drain briefly.
5. Slice the mozzarella into thick rounds.
6. Alternate the layers of tomato slices and mozzarella slices on your plates.
7. Season the salad generously with salt and freshly ground pepper.
8. Drizzle two tablespoons of olive oil over the slices.
9. Add a splash of Aceto balsamico (balsamic vinegar).
10. Clean the chanterelle mushrooms carefully using a kitchen cloth or a brush.
11. Do not wash the mushrooms, as they will absorb too much water.
12. Heat the remaining olive oil in a frying pan.
13. Sauté the mushrooms quickly over high heat.
14. Place the hot mushrooms along with their cooking juices directly onto the prepared salad.
15. Slice the fresh basil leaves lengthwise into thin strips.
16. Sprinkle the basil strips evenly over the dish.
17. Serve the salad immediately alongside fresh white bread.

Nutrition per serving

kcal: 485
Protein: 19 g · Fett/Fat: 38 g · Carbs: 12 g