Prep 10 mins
Cook 0 mins
Whether you choose the elegant presentation or the family presentation this salad brings out the best in your summer-fresh, vine-ripened tomatoes (the pink rocks from the grocery store in winter just won't cut it). Use it as a side dish with something off the grill or cut into a slice of crusty, artisan bread and make it a cool, light, meal for hot weather. I'll confess -- I drink the juice from the bottom of the bowl ... if the kids don't beat me to it. ;) LOL
- 4 large vine-ripened tomatoes
- 8 ounces mozzarella cheese
- 12 fresh basil leaves
- 3 -4 tablespoons extra virgin olive oil
- 2 -3 tablespoons red wine vinegar
- coarse-ground black pepper
- Chop tomatoes, dice mozzarella, and chop the basil leaves.
- Toss in a glass bowl with the oil, vinegar, salt, and pepper.
- Garnish with parsley or basil leaves if desired.
- For a more elegant presentation slice the tomatoes and the cheese so that you have 12 slices of each. Arrange on a platter alternating a slice of tomato, a slice of cheese, and a leaf of basil. Drizzle with EVOO and vinegar. Add salt and pepper to taste.
- Tip -- this is best at room temperature, especially if the tomatoes are still warm from the sun and have never been refrigerated.
Even though this is not in season I love nothing better than a tomato-mozzarella salad. This is quite basic, but you can't beat the basic in this recipe.
There is nothing as good as a simple salad and this is one I have made over and over again, it only improves with garden fresh basil and garden tomatoes, try this salad you won't be sorry, make certain to use a good-quality extra-virgin olive oil, great recipe Killer...Kitten:)
We love this too. My son, oisky-picky doesn't but he probably will as he gets more sophisticated! My DH likes to use balsamic vinegar instead of red wine vinegar. I like to use store bought "homemade" mozzerella cheese. It's expensive but really had a nice texture and taste.