This is one of my entertaining standards. I use a variety of tomatoes in different sizes--some halved and some sliced.
Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Challenge Siba
15 min
15 min
4 servings


  • 350 grams (12.5 ounces) exotic tomatoes, most quartered, some sliced
  • 250 grams (9 ounces) fresh mozzarella, sliced
  • 2 avocados, peeled, pitted and quartered
  • 140 grams (5 ounces) thinly sliced prosciutto crudo
  • 140 grams (5 ounces) sliced peppered salami
  • 4 figs, quartered
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • Pinch sugar
  • Sea salt and freshly ground black pepper
  • 15 grams (.5 ounces) fresh basil leaves, torn


Arrange the tomatoes and mozzarella on a large serving platter. Add the avocados, prosciutto, salami and figs.

In a jar, combine the olive oil, balsamic, garlic, sugar and some salt and pepper. Mix until the sugar has dissolved.

Scatter the basil over the salad and drizzle with balsamic dressing.

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