Tomato and mozzarella platter with balsamic vinaigrette
easy
30 mins
30 mins
Ingredients
- 400 g Chicken filet
- 5 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Java peppercorn
- 3 TABLESPOONS Balsamic vinegar
- 100 ml Vegetable broth (instant)
- 7-10 Tbsp Sugar
- 400 g Tomatoes
- 50 g cherry tomatoes
- 2 packs (125 g each) Mozzarella cheese
- 1 collar Basil
- 7-10 Tbsp Salad leaves
Directions
- 1
Wash the meat and dab dry. Fry briefly all around in hot oil. Then fry over medium heat for about 10 minutes, turning several times. Season with salt and pepper and remove from the pan. Deglaze the meat with vinegar and stock, start cooking.
- 2
Season to taste with salt, pepper and sugar, let it cool down a bit. Clean, wash and slice the tomatoes. Wash and quarter the cherry tomatoes. Drain the mozzarella. Cut into large cubes. Wash the basil and, except for a few leaves for garnishing, cut into strips and add to the vinaigrette. Cut the chicken filet into slices. Put the lettuce leaves on a plate. Add tomato and chicken slices and mozzarella cubes. Drizzle with some vinaigrette.
- 3
Cut the chicken filet into slices. Put the lettuce leaves on a plate. Add tomato and chicken slices and mozzarella cubes. Drizzle with some vinaigrette. Sprinkle with cherry tomatoes, basil leaves and coarse pepper. Remaining vinaigrette extra is enough. Serve with baguette bread
- 4
Preparation time approx. 30 minutes
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