Tomato, Basil, Mozzerella Salad With Citrus Oil


1/2 teaspoon ½ lemon zest
1/2 teaspoon ½ orange zest
1 teaspoon fresh lemon juice
1 teaspoon ½ fresh orange juice
1 teaspoon olive oil
1 teaspoon orange oil plus extra for garnish
Coarse salt and freshly ground pepper
1 small large heirloom tomato or 2 ones cut into ¼ inch slices lengthwise
8 ounces ball of fresh mozzarella sliced thin
1 bunch of sweet basil leaves


Combine lemon and orange zest and 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. Pour citrus dressing evenly over the tomato slices in a medium shallow dish or bowl. Next evenly divide tomato slices onto four small plates. Top each tomato with a large basil leaf and one slice of fresh mozzarella. Season each plat




Taylor Davies's picture

Oh my gosh caprese with lemon and orange flavors sounds SO delicious!


This 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




Friday, December 10, 2010 - 1:02am


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