Prep 10 mins
Cook 0 mins
This is a wonderful salad! Fresh mozzarella may be hard to find so regular may be substituted, although it won't be exactly the same. Fresh mozzarella is submerged in water to retain it's moisture content and preserve it's soft, slightly elastic texture. Best when only a few days old, it has a delicate, milky texture. This recipe is from the Wisconsin Milk Marketing Board.
- 2 large ripe tomatoes (vine-ripened are best)
- 8 ounces fresh mozzarella cheese
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1⁄4 cup olive oil
- 1⁄8 teaspoon salt
- 1 teaspoon black pepper, freshly cracked
- In a small bowl whisk together the dressing ingredients.
- Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
- Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
- Garnish with basil leaves and let stand 10 minutes to blend flavors.
- Serve with toasted baguette if desired.
This was a great salad, I always enjoy tomato with mozzarella. The dressing was just right, this is a keeper.
Kaarin, you are right--this is a wonderful salad! I added a tsp of basil pesto to the dressing and loved the increased basil flavor. Red onions might also be a nice addition next time. Served this atop mixed baby greens. Reminds me of the "Steakhouse Salad" at Cheesecake Factory. Thanks so much for posting!