Tomato and Mozzarella Salad
Tomato and Mozzarella Salad
This is a super refreshing but satisfying salad to make anytime. Very simple, you will enjoy the look and the taste of this salad. Have it before dinner as an appetizer, or as a snack. The best tomatoes to use for this dish are plum tomatoes or beefsteak tomatoes. I have grown both of these and enjoy them for this salad, but any tomatoes that you like will be fine as well.
Ingredients for the main part of the salad:
Five ripe tomatoes (if you use smaller tomatoes, just use more as needed)
Two, eight ounce Buffalo Mozzarella Cheese
One red onion, chopped ( I stick with the red in uncooked dishes like this, as they are a little sweeter and don't overwhelm the other ingredients)
Ingredients for the dressing:
One half of a peeled garlic clove
One half cup of fresh basil leaves
Two tablespoons of fresh, Italian flat leaved parsley
One half teaspoon dry mustard
One and a half tablespoons small, rinsed capers
Five to Six tablespoons of extra virgin olive oil
Two teaspoons of balsamic vinegar
Dash of Sea salt and cracked black peppercorns
Fresh Basil leaves, and fresh parsley sprigs for a nice garnish
Directions: You don't need to have a food processor to make this dish but it can help ease the process along. Adjust accordingly if you don't have a food processor.
On the chopping mode, add the garlic, half of the capers, basil, parsley and do a quick chop.
Next, while the processor is on, slowly pour the olive oil through the feeder tube, which will make a nice puree of those ingredients. You want to go for a dressing consistency here. Add in your balsamic vinegar until you think you have enough, (go by taste), and add your salt and pepper as well.
Now its time to slice your tomatoes. You will arrange these with slices of the mozzarella on a plate or a shallow blowl. This is the fun part, and you will enjoy making a work of art, its so cool looking. Sprinkle your onion over the top of this.
Lastly, drizzle your dressing over your salad, and add your garnishes of basil and parsley and the rest of the capers you held back. You want to leave this to sit for approximately 15 minutes or so. You can let it rest in the refrigerator so it stays cool and refreshing when its time to eat.
I would highly recommend this salad to you, and especially if you have never had one of these before. It really hits the spot, and the flavors and consistencies can't be beat. Best of all, are the health benefits. I could into that all now, but will wait for another time, maybe another hub. Enjoy your yummy salad!
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