The Eastern part of Provence had long been Italian, so it would be no surprise that tomato mozzarella would be a summer dish often served in restaurants from Avignon to Nice on the French Riviera. Below is my easy recipe for the perfect summer salad – Tomato Mozzarella.

Add local goat cheese for dessert and a white Cassis wine or, in my case, a robust Chardonnay from the Loire Valley, and you get the perfect summery lunch suitable for the current canicule (heat wave) in the region. If you want to discover and sample Provence’s simple food and wines, you are welcome to join our Promenades Culinaires happening twice yearly in June and September. Get in touch to confirm your interest and find out when we firm up the dates of these intimate land tours with no more than six (6) people.

You unpack only once in a nearby village to Avignon that you can easily reach via TGV or from Marignane Airport. So every day, we explore a different aspect of the heart of Provence, its rich Roman history, its wines and gastronomy or just the natural beauty of the villages, the majestic Luberon or the Calanques of Cassis.

What are you waiting for? Please get in touch via email at info@ourfrenchimpressions.com or visit our website at www.ourFrenchimpressions.com for more information on the itinerary and rates.

See you in Avignon this September and beyond!
Cordialement,

Jean-Marie Liere
Founder – Our French Impressions

Tomato Mozzarella Salad

Jean-Marie Liere

This salad is quick to make, but the key is fresh tomatoes. Fresh goat cheese is a tasty alternative to mozzarella.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Lunch Dish

Cuisine Italian

Servings 1 person

Ingredients

  

1x2x3x

• 1 large Ripe Tomato the same size as the burrata
• 1 Burrata or Mozzarella
• extra virgin olive oil
• balsamic vinegar
• sea salt
• Ground Pepper

Instructions

 

• Slice the tomato and the burrata into slices of roughly the same thickness.
• Alternate placing slices of burrata and tomato in a bowl or on a plate.
• Add salt and pepper generously
• For the dressing, pour two dessert spoons of balsamic vinegar, then three dessert spoons of olive oil, et voilà!

Keyword Mozzarella, Salads, Tomatoes

Tried this recipe?Let us know how it was!

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