Pomodoro E Mozzarella Recipe

Prepare tomatoes

Wash roma tomatoes and pat dry. Slice each tomato into 1/4-inch thick rounds; remove any excess watery seeds if desired. Arrange slices on a large serving platter in slightly overlapping rows.

Slice mozzarella

Pat the aged mozzarella dry with paper towels. Slice into 1/4-inch to 1/3-inch slices and tuck or layer the slices alternately with the tomato rounds across the platter.

Prepare onion

Peel and cut the red onion in half. Slice very thinly (about 1/8-inch) into half-moons. If onion is strong, place slices in cold water for 5 minutes, then drain and pat dry to mellow flavor. Scatter the thin red onion slices evenly over the tomato and mozzarella layers.

Add capers and basil

Evenly sprinkle the rinsed, drained capers over the arranged salad. Tear fresh basil leaves in half (or leave whole if small) and scatter across the top for fragrance and color.

Season

Lightly sprinkle coarse sea salt and freshly ground black pepper over the tomatoes and mozzarella, keeping in mind the capers and cheese add saltiness.

In a small bowl or jar, combine red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, crushed red pepper flakes, granulated sugar (or honey) and salt. Whisk briefly to dissolve sugar/salt and integrate mustard.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) until dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more salt, lemon, or a touch more sugar if too sharp.

Drizzle 2/3 of the dressing evenly over the arranged tomatoes and mozzarella. Reserve the remaining dressing to pass at the table or to add more as desired. Allow salad to sit 3–5 minutes so flavors marry before serving.