This salad is one of my ole time favorites because it is literally bursting with basil and garlic. I have often said that I think I was switched at birth from an Italian family to a German family because I absolutely love anything with basil and garlic.
The Tomato and Mozzarella Salad is quick and easy and captures the essence of summertime. It basically has only a few ingredients that are easily obtainable at your local Farmers Market this summer. Of course you need tomatoes, basil, garlic, flat parsley leaves, balsamic vinegar, olive oil and a bit of mustard to make this beautiful salad.
Tomato and Mozzarella Cheese Salad
3 ripe tomatoes
2 8 oz. buffalo mozzarella cheeses drained and sliced-you can buy this already sliced
1 small red onion chopped
½ small garlic clove peeled
½ cup fresh basil leaves
2 tablespoons chopped fresh flat leaf parsley
1 ½ tablespoons small salted capers – rinsed
½ tsp mustard
5-6 tablespoons extra virgin olive oil
1-2 tsp balsamic vinegar
Fresh ground pepper
For the Garnish use fresh basil leaves and parsley sprigs.
Make the dressing first to give it enough time for flavors to blend. Put the garlic, basil, parsley, half the capers and mustard in a food processor and process to chop ingredients. Then gradually pour in the olive oil through the spout of the food processor and mix until you have a smooth puree with a dressing consistency. Add the vinegar to taste and season with fresh ground pepper.
Slice the tomatoes and arrange on a plate, scatter the onions over and season with pepper. Now drizzle the dressing over the salad and top with basil and parsley. Leave for 15 minutes before serving.
This is a lovely salad to serve at any party or gathering you are planning to attend this summer. Even though I make this salad quite frequently, I got this recipe out of the Farmer’s Market Cookbook that I use quite a lot during the year. It also has a variety of other salads that look just as appetizing as the Tomato and Mozzarella salad.
I might do a cake tomorrow that my daughter (the baker) bakes all the time – called the “Naked Cake” provided she will give me the recipe for it. So until tomorrow – Think Spring and Farmers Markets .