4 balls of smoked mozzarella (100g each)
20–30 cherry tomatoes on the vine
1 large aubergine
white wine vinegar
300g wild rocket
salt & pepper
Mozzarella is best served at room temperature, so take it out of the fridge 30min before you’re ready to serve.
The balsamic dressing is very simple: use good olive oil (such as Tre Foglie extra virgin cold press) and balsamic vinegar from Modena, plus salt and pepper. About a 10th of the dressing should be vinegar, or adjust to your taste.
Roast the cherry tomatoes in the oven with olive oil, salt, pepper and fresh oregano for around 12mins at 180°c. Leave to cool down at room temperature.
Cut the aubergine in slices about 1cm thick, put them in a big bowl, drizzle with olive oil and mix. Cook the slices on a hot grill for around 5mins on each side. Remove them when nicely grilled and place on a tray. Drizzle with white wine vinegar, olive oil, salt and pepper. Leave to cool to room temperature (or marinate overnight).
Toss the tomatoes, rocket and aubergine together with the dressing, and place on a plate.
Tear up the mozzarella and place it on top, drizzle with olive oil and add fresh pepper and salt. Serve with bread.
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