TOMATO MOZZARELLA SALAD
Author: oh sweet basil
Prep time: 30 mins
Total time: 30 mins
Serves: 6
This is such an easy and fresh side dish for any bbq, potluck or really any occasion.
For the Marinade
¾ cup good-quality olive oil
5 garlic cloves, minced fine
2 Tablespoons Minced Basil
2 Teaspoons Chopped Fresh Parsley
½ Teapoon Oregano, fresh or ¼ Teaspoon dried
¼ Teaspoon Pepper
Splash of red wine vinegar
1 Tablespoon Minced Red Bell Pepper
Kosher salt, to taste
16 Ounces Mozzarella Pearls or Marinated Mozzarella Pearls *see note
For the Reduction
½ Cup Balsamic Vinegar
2 Cups Halved Grape or Heirloom Tomatoes
Fresh Basil or Parsley for Garnish
In a bowl, whisk together the marinade ingredients. Fold in the mozzarella and cover with saran wrap in the fridge for 1-36 hours before serving.
Balsamic Reduction
Place the vinegar in a skillet, not a saucepan and cook over medium high heat until it begins to boil. Turn down to medium low and cook for up to 30 minutes or until thick. Ours took 11 minutes in a large skillet, almost 30 minutes in a very small skillet. Pour into a bowl to cool.
Toss the tomatoes, mozzarella and a drizzle of the marinade in a bowl Add a sprinkle of salt and stir. Drizzle with balsamic reduction and sprinkle with the garnish. Serve immediately or within 1 day.
Notes
If you use the marinated mozzarella pearls you will not need to make the dressing.
The mozzarella will keep in the fridge for up to 10 days.
Nutrition Information
Calories: 373 Fat: 33 Sugar: 4 Fiber: .6 Protein: 13.2
Posted by: pgeistfeld@yahoo.com
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