- 1 tray of cherry tomatoes
- 1 cantaloupe melon
- 1 bunch basil
- 2 buffalo mozzarella
- 100 ml. olive oil
- 25 ml. Sherry vinegar
- Blanch the tomatoes and cool quickly; peel and serve with a few melon balls, mozzarella and basil leaves, then season and serve with a few tablespoons of sherry vinaigrette.
- To make the the vinaigrette, mix one part vinegar with three parts virgin olive oil and a pinch of salt and pepper. Mix well and serve over salad.
You can prepare this dish with salad tomatoes, toad skin melons, slices of ham, oregano or mix and match as desired.Chilled, young rosé wine