Bernese Buffalo Mozzarella and Asparagus Salad
A light salad with green asparagus, tomatoes, mozzarella and basil. Asparagus provides fiber, while mozzarella supplies complete protein.
Ingredients: tomato (300 g), asparagus (200 g), mozzarella (250 g), balsamic vinegar (30 g), olive oil (40 g), basil (10 g), garlic (5 g), table salt (to taste), black pepper (to taste).
Remove the seeds from the tomatoes and cut the flesh into small cubes. Add pressed garlic, balsamic vinegar and olive oil, then season with salt and pepper.
Rinse the asparagus, trim the tough lower ends and cut each stem into 3–4 pieces at an angle.
Steam the asparagus for 7–10 minutes so it remains slightly crisp, then cool it immediately in cold water with ice.
Mix the asparagus with the tomatoes and arrange it on plates. Tear the mozzarella into small pieces, place it on top, sprinkle with chopped basil and serve.
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