Tomato-Mozzarella Salad


Have a ton of tomatoes? I can only handle so many BLTs before I need a change during the tomato season. You can use any type of tomatoes, but it is best to have at least one slicer and some little cherry/grape/pear tomatoes, plus at least one other kind. The variety adds to the color, texture, and flavor of the dressing and the overall dish. This is a great simple side dish.

Tomato-Mozzarella Salad

Tomato-Mozzarella Salad

Makes 4 servings (as a side)

Ingredients:

  • 1 beefsteak tomato, in thick slices
  • 2 brandywine tomatoes, diced
  • 6-8 yellow pear tomatoes, diced
  • 8 oz. fresh mozzarella medallions
  • 1/2 clove garlic, crushed
  • 3 T. olive oil
  • 1 T. white balsamic vinegar
  • 1/2 T. red wine vinegar
  • Juice of 1/2 fresh lemon (get a real lemon, not lemon juice in a bottle)
  • Salt and pepper to taste
  • 6-8 leaves of basil, chopped + some whole leaves for garnish

Method:

  1. Combine oil, vinegars, lemon juice, garlic, salt, pepper and basil. Stir (or shake) vigorously
  2. Add chopped tomatoes. Stir gently, pressing some of the tomatoes to allow juices to mix into the dressing. Taste and adjust seasoning.

    Tomatoes squeezed into the dressing

    Tomatoes squeezed into the dressing

  3. Divide sliced tomatoes and mozzarella medallions among the serving plates.

    The layout (this ended up being enough for two people)

    The layout (this ended up being enough for two people)

  4. Drizzle dressing and chopped tomatoes mixture across the plate. Allow the dressing to soak into tomatoes and mozzarella for a bit, if you enjoy a more marinated flavor.
  5. Garnish with a fresh basil leaf before serving. In the picture below, I also added an extra mozzarella medallion in the middle (and why not, really?)

    Finished product

    Finished product

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