Tomato, Basil, Mozzerella Salad With Citrus Oil

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

Tools

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Comments

Taylor Davies's picture

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

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

Yield:

4.0

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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