It’s too hot to cook, plus the tomatoes in our gardens are ripening, so here’s a favorite recipe to try:
Tomato, Fresh Mozzarella, and Basil Salad
Enjoy the flavors of summer any time of year with this fresh Italian salad that’s quick and easy to prepare.
Cooking Light JULY 2006
- Yield: 6 servings
- 4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
- 1/2 pound fresh mozzarella cheese, cut into 12 slices
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extravirgin olive oil
- 1/2 cup fresh basil leaves
Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.
Note:In Italy, this is known as insalata caprese (Capri-style salad). It’s best in summer, when tomatoes are at their peak. If you can get imported Buffalo mozzarella from Italy, use it, but domestic fresh mozzarella is fine, as well. Fresh mozzarella cheese is packed in water. It has a softer texture and sweeter, more delicate flavor than the regular part-skim mozzarella that is more commonly used in cooking for its superior melting qualities.