Mozerella Salades
ponedjeljak, 23.11.2009.
Tomato and Mozerella Salad Recipe
This weekend we had a barbeque so I whipped up a tomato and mozzarella salad to go with the rest of the chow. It only took about 15 minutes to make and everyone snarfed it down in one fell swoop.
Want to give this recipe a whirl?
Here’s what ya need:
2 or 3 large Tomatoes
3/4 to 1 pound package of fresh Mozzarella Cheese
1/2 cup of fresh basil, coarsely diced
Olive Oil
Balsamic Vinegar
Kosher Salt
A large glass display platter or pretty serving dish
Cut the mozzarella cheese into thin slices. Afterwards, cut each slice in half. Repeat this process with the tomatoes.
Then coarsely chop 1/2 cup of fresh basil leaves.
Snap up your serving platter and decide how you want to arrange the salad. If you’re using a rectangular or square tray simple rows will look nice. Or if it’s a circular platter go with a circular pattern. Basically, go with whatever look strikes your fancy.
To arrange the salad simply place a tomato slice on the platter, followed by a bit of diced basil and a piece of mozzarella and more basil. Follow this pattern until the tray is full.
Gently drizzle equal parts of olive oil and balsamic vinegar over the salad. Just a little bit, don’t drown your salad! When done sprinkle just a pinch of kosher salt over the entire platter and serve.
Additional ideas for this recipe: Use freshly picked heirloom tomatoes in a myriad of different colors, styles and shapes for a visually stunning and uniquely tasty salad. If you’d like, add avocados, too.
You can also make a single serving version of this salad by purchasing round mozzarella cheese balls at the market and dicing a single medium sized tomato and a few leaves of basil.
A balsamic vinaigrette salad dressing can also be used in place of the olive oil and balsamic vinegar.
