Prep 20 mins
Cook 10 mins
This is the recipe straight from Le Cellier's sous chef in Orlando (Epcot Center). So yummy!
- 1 tomatoes (Vine ripened)
- 1 cup vidalia onion, diced medium
- 1 tablespoon olive oil
- 1 cup cucumber, peeled, diced medium
- 2 tablespoons vinaigrette dressing (Any good quality italian should do)
- 1 teaspoon balsamic syrup (available at specialty gourmet shops) or 1 teaspoon aged balsamic vinegar
- 1 teaspoon basil pesto (available at specialty and some grocery stores)
- 4 fresh mozzarella balls (mini)
- 1⁄8 cup mixed salad green, chopped fine (to garnish)
- salt and black pepper, To taste
- In a saute pan, heat olive oil.
- Add diced onions and cook slowly constantly stirring until they become brown, set aside to cool.
- Slice two slices crosswise of tomato.
- Dice remaining tomato.
- Toss diced tomato, diced cucumbers and onions together in a large bowl with the viniagrette.
- Season with salt and black pepper to taste.
- Season tomato slices.
- In a small bowl, add mozzarella balls and pesto and coat them with the pesto.
- Place tomato slices on plates, add the diced tomato mix on top of the slices, add mozzarella balls on the plate. Top the tomato mix with shredded lettuce mix and drizzle the plate with the balsamic syrup.
- Serve immediately.
I love dishes that are really simple to make but taste like a lot of effort has gone into it. This is one of them. I used some fresh bocconcini, good quality vegetables and the balsalmic and apple glaze I bought recently. The combination was magical and really didn't feel like I "cooked" anything even though I had cooked the onion. That, by the way, was what made the dish. I can't eat raw onions so nice to see a recipe where they are cooked.