Autumn can look so beautifully summery. Yes, I know: tomato mozzarella is a real evergreen! But why not treat yourself to something different? I've already shown how well you can vary caprese with my version with figs. Have you tried it yet? And this time it's my beloved persimmon's turn to conjure up a really great persimmon mozzarella salad.
Persimmon meets mozzarella
I am an absolute fan of persimmons, but since a formative experience in my childhood, I have had an ambivalent relationship with the orange fruit. As a child, when I took a ravenous bite into the fruit that had just been unwrapped from the shopping bag, my whole mouth felt mega furry. It was as if I had swallowed my teddy bear (Baba). The fruit was not yet ripe 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 hard as a rock, I'd rather give it a wide berth and hold out for another day or two. But after that, I eat it! Anticipation is the greatest joy.
Persimmon is absolutely delicious on its own, but have you ever tried it with mozzarella? Even though this combination might seem strange at first glance, it actually tastes unbelievably good. I recommend that you pay attention to the quality of the products used. 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 mozzarella salad.
The crowning glory: the coriander-sumac dressing
A good basil pesto also goes well with the persimmon and 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 quite sweet, depending on how ripe it is, the salad needs a good acidic note to make the taste nice and round. For the dressing, I opted for a mixture of lemon juice and tart, acidic sumac. Together with the coriander, the dressing develops even more flavour with a little rest. Of course, you can also use the dressing immediately.
To really get the party started in the mouth, I top the persimmon and mozzarella salad with freshly roasted almonds. This not only adds a really nice crunch, but also an incredibly delicious toasted note.
So, I hope I haven't talked a teddy bear into your ear, but rather aroused your interest in persimmon salad. By the way, the season for persimmons in Germany is from October to December. So don't take too long 😉
Recipe for persimmon mozzarella salad with coriander sumac dressing
- 1 Persimmon
- 2 (Buffalo) Mozzarella
- 1 Tomato
- 1 Spring onion
- 20 g sliced almonds
- Coarsely puree all the ingredients for the dressing with a hand blender and season with salt and pepper.
Persimmon mozzarella salad
- Drain the mozzarella.
- Cut the persimmon into slices.
- Dice the tomato.
- Cut the spring onion into rings.
- Toast the almonds briefly in a coated frying pan without oil on high heat, tossing, and transfer directly to a plate (otherwise they will burn in the pan).
- Layer the persimmon, tomato, spring onion on a large plate.
- Tear the mozzarella over the top.
- Drizzle with dressing and sprinkle with almonds. Add a little salt to taste, if necessary.