Cooking

Salad of Heirloom Tomatoes and Mozzarella

posted: 06/30/10
tlc-recipe-124-600x400
Read more Read less
Salad of Heirloom Tomatoes and Mozzarella
Thinkstock

Take Home Chef, Episode 52: Sonja's Menu

INGREDIENTS

  • 6 ripe heirloom tomatoes (about 2 1/2 pounds/1.1 kg total), coarsely cubed
  • 2 tablespoons/30 ml aged balsamic vinegar
  • 1/2 cup/10 g torn fresh basil leaves
  • 2 tablespoons/30 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 12 ounces/350 g fresh buffalo mozzarella cheese
  • Fresh basil sprigs, for garnish

PREPARATION:

  1. Gently toss the tomatoes in a large bowl with 1 tablespoon/15 ml of vinegar. Add the torn basil leaves and 1 tablespoon/15 ml of extra virgin olive oil. Sprinkle with salt and pepper and toss again.
  2. 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/15 ml of extra virgin olive oil.
  3. Sprinkle the salads with salt and pepper. Garnish the salads with the basil sprigs. Drizzle the remaining 1 tablespoon/15 ml of vinegar around the salads and serve.
More on
Recommended for You