Autumn can look so beautifully summery. Yes, I know: tomato mozzarella is a real evergreen! But why not treat yourself to a little variety? How well you can vary Caprese, I have already proven with my version with figs. Have you tried it? And this time it’s my beloved persimmon to conjure up a really great persimmon-mozzarella salad.
Persimmon meets mozzarella
I’m an absolute fan of persimmons, but since a defining experience in my childhood, I’ve had ambivalent feelings about the orange fruit. As a child, when I hungrily bit into the fruit that had just been unwrapped from the grocery bag, my whole mouth felt super furry. Just as if I had swallowed my teddy bear (Baba). The fruit wasn’t ripe yet and my tongue still felt furry even after the third glass of water. Since then, I always do a light pressure test: If the persimmon feels rock hard, I’d rather give it a wide berth and hold out for another day or two. But after that, I eat it! Anticipation is just the greatest joy.
Persimmon tastes absolutely delicious on its own, but have you ever tried it with mozzarella? Even if this combination may read strange at first glance, it actually tastes incredibly good. I recommend you to pay attention to the quality of the products you use. Especially in a dish with few ingredients, the quality of the individual ingredients is all the more noticeable. I therefore use the best buffalo mozzarella for the persimmon mozzarela salad.
The crowning touch: the cilantro-sumac dressing.
A good basil pesto goes of course also quite well with the persimmon mozzarella salad, but the whole thing becomes really interesting with my dressing of coriander, sumac, lemon juice and olive oil. Since the persimmon is already well sweet depending on how ripe it is, the salad needs a good acidic note to make the flavor nice and round. I opted for a mixture of lemon juice and tart and sour sumac for the dressing. Together with the cilantro, the dressing develops even more flavor with some resting time. You can, of course, use the dressing right away.
To really get the party started in the mouth, I top the persimmon mozzarella salad with freshly roasted almonds. This brings not only a totally nice crunch, but also an incredibly delicious roasted note with it.
So, I hope I haven’t talked a teddy bear into your ear, but I hope I’ve awakened your interest in persimmon salad.
Recipe for Persimmon mozzarella salad with coriander sumac dressing
- Hand blender
- 1 Persimmon
- 2 (Buffalo) Mozzarella
- 1 Tomato
- 1 Spring onion
- 20 g sliced almonds
For the coriander sumac dressing
- 7 g Cilantro (fresh)
- 5 Tbsp Olive oil
- 1 Tbsp Lemon juice
- 1 tsp Sumac
- Salt, pepper
- Coarsely puree all ingredients for the dressing with a blender and season with salt and pepper.
- Persimmon mozzarella salad
- Drain mozzarella.
- Cut persimmon into slices.
- Dice tomato.
- Cut spring onion into rings.
- Toast almonds briefly in a coated pan without oil on high heat, tossing, and transfer directly to a plate (otherwise they will burn in the pan).
- Layer persimmon, tomato, spring onion on a large plate.
- Pluck mozzarella on top.
- Drizzle with dressing and sprinkle with almonds. Possibly season with a little salt to taste.