Semi-Dry Tomatoes and Mozzarella Salad

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

A wonderful little appetizer... serve with ciabatta or the like. from Jacques Pepin.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350-degrees.
  2. Line a cookie sheet with aluminum foil.
  3. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon salt on top.
  4. Bake for 4 hours.
  5. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl.
  6. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
  7. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds.
  8. Drain, and cool under cold running water.
  9. Press the basil between the palms to extrude most of the water, then chop finely.
  10. Add to the salad, toss well, and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a