Wisconsin Fresh Mozzarella, Tomato and Basil Salad
"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."
photo by morgainegeiser
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large ripe tomatoes (vine-ripened are best)
- 226.79 g fresh mozzarella cheese
- 29.58 ml fresh basil leaves, chopped
-
Dressing
- 14.79 ml balsamic vinegar
- 2 garlic cloves, minced
- 59.14 ml olive oil
- 0.61 ml salt
- 4.92 ml black pepper, freshly cracked
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
