Tuesday, March 25, 2008

Tomatoes and Mozzarella Salad

I have to admit I haven't tried this recipe yet... I saw it today on "Take Home Chef" and it looked so yummy so I thought I would give it a try...

Ingredients:
6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
12 ounces fresh buffalo mozzarella cheese
Fresh basil sprigs, for garnish

Directions:
Gently toss the tomatoes in a large bowl with 1 tablespoon of vinegar. Add the torn basil leaves and 1 tablespoon of extra virgin olive oil. Sprinkle with salt and pepper and toss again. Mound the tomato mixture in the center of four plates, dividing equally. Tear the mozzarella cheese into small chunks and place them over the tomato mixture, dividing equally. Drizzle with the remaining 1 tablespoon of extra virgin olive oil. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.

No comments: