Editors' Pick
Fresh Tomato & Mozzarella Salad
photo by Marg (CaymanDesigns)
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 3 medium tomatoes
- 1⁄2 lb fresh mozzarella cheese (if all you can find is the tub, make sure to pat it real dry)
- 1⁄2 cup torn basil leaves
- 3 tablespoons olive oil
- 4 teaspoons balsamic vinegar
- kosher salt or sea salt, to taste
directions
- Cut up the tomatoes and mozzarella into large cubes.
- Add basil leaves and drizzle w/ vinegar and olive oil.
- Stir lightly.
- Sprinkle with a little salt.
- Chill at least one hour.
- Store in refrigerator.
Reviews
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I've been doing a variation on this theme for years and my family and guests love my recipe...I was frustrated by the fact that I couldn't get decent tasting large slicing tomatoes...I live in an apartment and don't have access to a garden to grow my own and the supermarket and even "farmers market" versions just are cold, red and wet. I generally buy those lovely cherry grape tomatoes which actually taste pretty much like home grown...so doing a traditional Insalata Caprese just didn't work very well with those small bite-sized tomatoes. I slice them in quarters across the "poles", mince some fresh basil, put a clove of garlic through a garlic press or mince by hand, some fresh ground pepper, salt, a couple of tablespoons of freshly grated Parmesano or Locatelli (or a mix of the two) then dress it with a generous glug of extra virgin olive oil, and a few splashes of balsamic.l..just before serving it I cube some fresh mozzarella in about the same proportion as the tomatoes...stir, serve and bellisimo! Serve this lovely fresh salad with grilled meat, grilled veg or just by itself with some warm french bread! I use normal balsamic since I don't care that the cheeses are colored by the balsamic...but if you're sensitive to the color, try using either red wine vinegar or white balsamic...Bon Apetite!
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This is a delightful summery salad or appetizer. We have had this a couple of times at TraVigne restaurant in St.Helena and enjoy it tremendously every time. We used (as the restaurant did) 3 Heirloom tomatoes and I subbed boconccini (plain) for the sliced mozzarella the second time around. Delicious.Thanks for posting. **Made for ZWT4**
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Tweaks
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Excellent salad and so flexable! This is one salad that I normally don't measure out the ingredients....it is a little bit of this and a little bit of that, until I am satisfied with color and taste. I sometimes use basil pesto instead of the basil, cutting down on the oil. An alternative way is to chop the the tomato and cheese into bite size pieces, adding garlic, salt pepper, a pinch of sugar and some chopped black olives. It is important that it rests for at least 1 hour so that you get the wonderful juices from the tomatoes. Have some rustic bread to catch all the juices!!! Artichoke hearts could also be added (but that is going to give this salad a whole different name!) This salad is also known as Caprese Salad. You can't go wrong with this one!!!
RECIPE SUBMITTED BY
CandyTX
Austin, TX
<p>My name is Candy, married in 1993 to Tom. We have two kids (ages 13 and 11) and live in Austin, TX. Most of the cooking is done by Tom these days and he loves to play around and experiment with food. I own a bookkeeping business from a home office and Tom is a teacher so we stay busy and are always on the look out for something fun, fast and healthy.<br /> <br />View my all about me website for links and other information about us - <a href=http://www.candybeauchamp.com>HERE</a>. <br /> <br />We both absolutely love to read! Our kids are turning into little bookworms too :) We are all Kindle addicts and read a lot, my husband and I easily read 200 books per year between the two of us.</p>