Tomato and Mozzarella Salad |
In order for this dish to be great the tomatoes have to be perfectly ripe and the mozzarella fresh and soft. This Italian-inspired salad is perfect for hot summer days when cooking just isn't an option. Makes 4 appetizer servings.
Ingredients
- 4 ripe plum tomatoes
- 12 ripe cherry tomatoes
- 2 Tbsp white balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh basil leaves, ripped
- 4 balls buffalo mozzarella, drained
- 16 leaves arugula
- salt and freshly ground black pepper
Directions
1. Coarsely chop the plum and cherry tomatoes and mix together with the
vinegar in a large bowl. Add the olive oil and mix again with
three-quarters of the ripped basil.
2. Place the tomatoes in the centre of each serving plate.
3. Tear the mozzarella into small chunks and arrange over the tomatoes.
4. Drizzle with extra virgin olive oil, garnish each with a basil sprig and a few arugula leaves, season with salt and plenty of back pepper and serve.
Recipe excerpted from Cooking with Curtis: Easy, everyday and adventurous recipes for the home cook. Copyright 2011 Whitecap Books Ltd. Excerpted with permission of Whitcap Books.
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