House-made Fresh Mozzarella Salad Recipe
Served on a bed of mesclun greens, cherry tomatoes, drizzled with basil oil served with garlic toast
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Ingredients
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Salad
Basil oil
Garlic toast
Finish / Garnish
Method
Basil oil
Make basil oil
Rinse and dry 1 cup fresh basil leaves thoroughly. In a blender or food processor add basil leaves, 1/2 cup extra-virgin olive oil, 1 teaspoon lemon juice and 1/4 teaspoon salt. Pulse until mostly smooth (30–45 seconds). If you prefer a brighter green, blanch basil in boiling water for 5–10 seconds, transfer to ice water, pat dry, then blend. Taste and adjust salt or lemon. Strain through a fine-mesh sieve or chinois into a small bowl if you want a smoother oil. Reserve at room temperature for up to 2 hours or refrigerate (bring to room temp before using).
Garlic toast
Prepare and toast bread
Preheat oven to 400°F (200°C). In a small bowl combine 2 tablespoons softened unsalted butter, 1 teaspoon olive oil, 2 minced garlic cloves, 1 tablespoon chopped parsley (optional) and 1/8 teaspoon salt. Spread a thin layer on each bread slice. Arrange slices on a baking sheet and toast in oven until golden and crisp, about 6–8 minutes, flipping once halfway. For extra color, broil 1–2 minutes at the end — watch closely so they don't burn. Keep warm.
Salad
Prepare mozzarella and tomatoes
If using large mozzarella, slice into 1/4- to 1/2-inch rounds; if bocconcini, halve or leave whole depending on size. Place mozzarella on a paper towel to remove excess moisture for 5 minutes. Halve the cherry tomatoes and lightly season them with a pinch of salt (from the 1 tsp) and a small grind of black pepper.
Assemble greens and tomatoes
On a serving plate or shallow bowl, distribute 5 oz mesclun greens in an even bed. Scatter the seasoned halved cherry tomatoes over the greens.
Add mozzarella and basil oil
Arrange the mozzarella pieces evenly over the greens and tomatoes. Drizzle the prepared basil oil over the salad — about 2–3 tablespoons (reserve extra for serving). Sprinkle remaining salt and the 1/2 teaspoon freshly ground black pepper evenly over the salad. Gently toss or leave composed, depending on presentation preference.
Garnish and finish
If desired, lightly drizzle up to 2 teaspoons balsamic reduction over the salad for sweetness and contrast. Finish with a light pinch (about 1/4 tsp) of coarse sea salt if using. Add a few whole basil leaves for decoration.