Tomato and mozzarella salad with olive oil from Haute-Provence PDO
Ingredients
For
4
personnes
Tip
For this tomato and mozzarella salad, we recommend using an intense-flavoured olive oil from Haute-Provence, PDO, for its notes of raw artichoke, banana, freshly cut grass, apple and fresh almonds, as well as its bitterness and piquancy.You could also use an olive oil from Aix-en-Provence, such as PDO, for example.
Instructions
- Cut the mozzarella into slices 2 to 3 mm thick.
- Cut the tomatoes into slices.
- Arrange the slices of mozzarella between the tomato slices on the serving dish, overlapping them slightly. Cover the whole dish.
- Make a vinaigrette with the olive oil, vinegar, salt and pepper.
- Drizzle the tomato and mozzarella with the dressing.
- Pick some fresh basil leaves and rinse them, then chop them finely.
Sprinkle the tomatoes with basil and a few pine nuts. Sprinkle with a pinch of Guérande salt, which will bring out the flavour of the tomatoes.
Tip
For this tomato and mozzarella salad, we recommend using an intense-flavoured olive oil from Haute-Provence, PDO, for its notes of raw artichoke, banana, freshly cut grass, apple and fresh almonds, as well as its bitterness and piquancy.You could also use an olive oil from Aix-en-Provence, such as PDO, for example.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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