Tomato, Basil, Mozzerella Salad With Citrus Oil
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




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

Preparation

1 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

About


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

Comments:
Taylor Davies

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