Monday, August 1, 2011

Tomato, Basil, and Mozzarella Salad

Otherwise known as "caprese salad," it's a simple and great use for fresh garden tomatoes...

Please don't refrigerate your tomatoes- it kills the flavor.

Tomato, Basil, and Mozzarella Salad
serves 4

2 large tomatoes, cored and sliced into 1/3-1/2 inch thick slices (1 tomato should be split between 2 people)
8 oz. fresh mozzarella ball (preferably stored in whey), cut into 8 slices
1/2 T balsamic vinegar
1 T olive oil
Fleur de sel, another finishing salt, or even Kosher salt
Freshly ground black pepper
Fresh basil, torn if large

Divide tomatoes and mozzarella among plates, alternating between the two when arranging the plates. In a small bowl whisk together the balsamic vinegar and olive oil. Drizzle the vinaigrette over each plate. Sprinkle tomatoes and mozzarella with salt and pepper and finish with basil.
Serve immediately.

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