Ingredients:
- Tomatoes – 800 g
- Garlic – 1 clove
- Thyme – 2 sprigs
- Olive oil – 75 ml
- Arugula – 70 g
- Mozzarella cheese – 300 g
- Sea salt – to taste
- Ground black pepper – to taste
For dressing
- Garlic – 1 clove
- Fennel seeds – 1/2 tsp
- Basil – 15 g
- Lemon – 1/4 pc.
- Sea salt – to taste
- Ground black pepper – to taste
- Olive oil – 2 tbsp.
Directions:
- Wash the tomatoes, dry them, and cut them in half. If you are using tomatoes of different sizes, cut them into large pieces of approximately the same size. Place the chopped tomatoes on a baking sheet covered with baking paper. Peel the garlic and chop it finely with a knife.
- Place a sprig of thyme on top and distribute the chopped garlic. Salt and pepper. Sprinkle the tomatoes with a generous portion of olive oil. Place in an oven preheated to 150 degrees for 60 minutes. Let the finished tomatoes cool.
- While the tomatoes are baking, prepare the dressing. Peel the garlic and place it on a cutting board. Pour the fennel seeds here too. Chop the garlic clove with a sharp knife, capturing the seeds and turning the ingredients into a homogeneous mass. Then place the basil leaves on top and chop them with a knife, capturing the garlic mass. Place the resulting mixture in a deep bowl.
- Using a fine grater, remove the zest from the lemon. Place it in a bowl with chopped basil. Add salt, pepper, and pour in the olive oil. Mix thoroughly. To serve, place the arugula on a serving plate. Place the mozzarella balls and baked tomatoes on top, capturing the aromatic oil left over from baking. Spread the dressing on top.
- Serve the finished salad with mozzarella, arugula, and tomatoes immediately after cooking, while it remains warm. If desired, complement the dish with crispy toasts or baguette slices. An exquisite combination of flavors is created by sweet and sour tomatoes, spicy arugula, soft cheese, and aromatic dressing with piquant notes of lemon and garlic.