Fresh Tomato Mozzarella Salad
By: Rachel
Published: Wednesday, February 24, 2010 - 3:13pm

Ingredients




4 Vine ripened tomatoes OR 4-6 Roma tomatoes
Bel Gioioso Fresh Mozzarella (about 16 oz.)

Fresh basil leaves (about 6-8 leaves)

Balsamic vinegar, for drizzling

Extra virgin olive oil, for drizzling

Kosher salt (or any other coarse salt)

Preparation

1 Slice the mozzarella into 1/2 inch slices. 2 Slice the tomatoes into slices. 3 Arrange the slices alternating the mozzarella and tomatoes in a row. 4 Drizzle with olive oil and then with balsamic vinegar 5 Sprinkle with a pinch of Kosher salt. 6 Stack 4 basil leaves together at a time and roll up tightly like a log. 7 Make slices along the rolled up leaves diagonally with a knife. Loosen the leaves and you should see strips of basil leaves. 8 Sprinkle the strings of basil over the slices of mozzarella and tomatoes. 9 Serve chilled.

About


The simple ingredients in this recipe speak for themselves. It is one of the freshest and most delicious combinations of food I’ve ever eaten, and it always, always puts me in a good mood. The fresh mozzarella, crisp ripe tomato slices, the olive oil, fresh basil leaves, balsamic vinegar, and the kosher salt… DO NOT forget the salt…. and in my opinion don’t use anything but coarse Kosher salt… or some other form of coarse salt. That really makes a difference. Yes… I am addicted to this salad… I can make an entire meal out of it and never feel guilty about gobbling up several slices. Make it… enjoy it… then invite some people over for dinner.. and make it again!
Tomato Mozzarella Salad
2-4 Vine ripened tomatoes OR 4-6 Roma tomatoes
Bel Gioioso Fresh Mozzarella (about 16 oz.)
Fresh basil leaves (about 6-8 leaves)
Balsamic vinegar
Extra virgin olive oil
Kosher salt (or any other coarse salt)
Slice the mozzarella into 1/2 inch slices. Slice the tomatoes into slices. Arrange the slices alternating the mozzarella and tomatoes in a row, as you see in the picture above on a platter. Drizzle with olive oil and then with balsamic vinegar until all the tomatoes and mozzarella slices are coated. Sprinkle with a pinch of Kosher salt. Stack 4 basil leaves together at a time and roll up tightly like a, pardon the expression, “cigarette” size log. Make slices along the rolled up leaves with a knife. Loosen the leaves and you should see strips of basil leaves, as in the picture above. Sprinkle the strings of basil all over the slices of mozzarella and tomatoes. Serve chilled.

Comments:
Deidra Manintveld

Oh man, you make me wanna try this!  Having been recently diagnosed with diabetes, I heard that fresh mozzy is better for us than regular and with all the good, fresh ingredients, it's worth trying.  It gives me something else to be able to eat that can help me instead of harm me.  Thank you for posting this recipe!!!
Anna Osborn

I make this a lot and it leaves my mouth so satisfied with the fresh pure flavours....