Tomato-apricot tower with mozzarella

Name: Tomato-apricot tower with mozzarella
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

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
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
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
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
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.