Heirloom Tomato and Mozzarella Salad
Ingredients
6 ripe heirloom tomatoes (about 2 1/2 pounds 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 mozzarella cheese, preferably buffalo
Fresh basil sprigs, for garnish
6 ripe heirloom tomatoes (about 1.25kg total), coarsely cubed
1 1/2 tablespoons aged balsamic vinegar
1/2 cup torn fresh basil leaves
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
360g fresh mozzarella cheese, preferably buffalo
Fresh basil sprigs, for garnish
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
This salad is best prepared just before serving.
Make-Ahead:
In a large bowl, gently toss the tomatoes with 1 tablespoon of the vinegar. Add the torn basil leaves and 1 tablespoon of the 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 oil. Sprinkle the salads with salt and pepper and serve immediately.
Garnish the salads with the basil sprigs.
Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
In a large bowl, gently toss the tomatoes with 3 teaspoons of the vinegar. Add the torn basil leaves and 3 teaspoons of the oil. Sprinkle with salt and pepper and toss again.
Mound the tomato mixture in the centre 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 oil. Sprinkle the salads with salt and pepper and serve immediately.
Garnish the salads with the basil sprigs.
Drizzle the remaining 1 tablespoon of vinegar around the salads and serve.
