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Tomato, Basil, Mozzerella Salad With Citrus Oil
Sheri Wetherell
4 servings
BeginnerThis recipe is from EAT & DRINK in the Northwest Book 2. This recipe lets heirloom tomatoes take center stage with a small twist on the classic caprese salad. EAT & DRINK wine pairing suggestion Barnard Griffin 2007 Rose of Sangiovese, Washington O’Reilly’s 2007 Pinot Gris, Oregon
Total Steps
4
Ingredients
10
Tools Needed
3
Ingredients
- 1 large heirloom tomato (or 2 small ones), cut into ¼ inch slices lengthwise
- 8 ounce ball fresh mozzarella, sliced thin
- 1 bunch sweet basil leaves
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh orange juice
- 1 teaspoon olive oil
- 1 teaspoon orange oil
- pinch Coarse salt and freshly ground pepper
Instructions
1
Step 1
Combine lemon and orange zest, fresh lemon and orange juice in a small mixing bowl. Add olive oil and orange oil and stir well. Season with a pinch of salt and pepper.
2
Step 2
Pour the citrus dressing evenly over the tomato slices in a medium shallow dish or bowl.
3
Step 3
Evenly divide tomato slices onto four small plates.
4
Step 4
Top each tomato with a large basil leaf and one slice of fresh mozzarella. Season each plate.
Tools & Equipment
Mixing bowl
Dish
Plate