Salad Days of Summer: Ripe Tomatoes & Fresh Mozzarella

 

There’s nothing like a ripe, still-warm tomato plucked from the garden, sprinkled with a pinch of coarse sea salt. We’re all for this method of consumption, and highly recommend it. But if you want to kick the experience up a notch and create something that you can share with friends on a Sunday afternoon, add layers of fresh mozz and basil for a classic Caprese salad. We’re into a variation on this classic that’s a little more chunky and rustic.

Supreme Summer Tomato Salad with Mozzarella (or Burrata)

2-3 lbs of garden fresh/ heirloom tomatoes
sea salt and ground pepper
pinch of dried oregano
red wine or balsamic vinegar
1 grated clove of garlic
1/3 cup basil, sliced thin
pinch of red pepper flakes

  1. Slice tomatoes into bite-sized chunks and wedges. Place in a colander and sprinkle toms with a few pinches of coarse salt, which will help draw some of the moisture out, and will bring out that bright, acidic tomato flavor.
  2. Toss and sprinkle and let the colander drain into a bowl or the sink for 10-ish minutes.
  3. While they drain, blend dressing ingredients together: oil, vinegar, oregano, red pepper and garlic.
  4. In a separate bowl, coat tomatoes in dressing and add ribbons of basil.
  5. Slice up a 1lb ball of Mozzarella or Mozzarella di Bufala, and cut the round pieces into smaller, bite-sized morsels that can be placed on a plate beside the salad, or scattered on top and mixed in.
  6. Option 2: pour salad around a ball or two of Burrata, that can be opened and dipped into with pieces of fresh, crusty bread.

 

Recommended sides: assorted olives, prosciutto, salami

Dig in!

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