Name: Saturn Grills Tomato Mozzarella Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 5 cups mixed salad greens; 1.5 cups grape or cherry tomatoes; 8 oz fresh mozzarella balls (ciliegine) or diced fresh mozzarella; 0.25 cup fresh red onion; 0.5 cup fresh basil leaves; 0.25 cup freshly grated Parmesan; 1 cup fresh basil leaves; 2 tbsp toasted pine nuts (or walnuts); 2 tbsp freshly grated Parmesan; 1 clove garlic (peeled); 3 tbsp extra-virgin olive oil; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 3 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cup balsamic vinegar; 1 tbsp brown sugar; 0.0625 tsp salt; 8 oz vegan mozzarella (cashew or plant-based); 0.25 cup vegan Parmesan (nutritional yeast or store-bought); 0.5 tsp maple syrup instead of honey (for vinaigrette)

Method

Pesto

Make the pesto

Place 1 cup fresh basil, 2 tbsp toasted pine nuts, 2 tbsp grated Parmesan, and 1 peeled garlic clove into a food processor. Pulse until coarsely chopped. With the motor running, drizzle in 3 tbsp extra-virgin olive oil and 1 tsp lemon juice until a smooth, spoonable paste forms. Season with 1/4 tsp salt and 1/8 tsp black pepper; pulse once to incorporate. Taste and adjust salt or oil for desired consistency. Set aside.

Balsamic Caramel (Balsamic Reduction)

Reduce the balsamic

Combine 1/2 cup balsamic vinegar and 1 tbsp brown sugar in a small saucepan over medium heat. Stir until sugar dissolves and bring to a gentle simmer. Reduce heat to low and simmer until mixture thickens to a syrupy consistency and coats the back of a spoon, about 10–12 minutes. Remove from heat and stir in a pinch (1/16–1/8 tsp) of salt. Let cool — it will thicken more as it cools.

House Vinaigrette

Make the vinaigrette

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey (or maple syrup for vegan), 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Salad Assembly

Prepare produce and cheese

Rinse and spin-dry 5 cups mixed greens; transfer to a large salad bowl or platter. Halve 1.5 cups grape tomatoes and add to the greens. Thinly slice 1/4 cup fresh red onion into rings or half-moons; separate and scatter over the salad. If using fresh mozzarella ciliegine, drain and pat dry; if using a ball of mozzarella, cut into bite-sized pieces and add to the salad. Add 1/2 cup fresh basil leaves (torn if large).

Dress and finish

Drizzle the salad lightly with the house vinaigrette (start with half; reserve more to serve) and gently toss to coat greens and tomatoes without breaking the mozzarella. Dollop or lightly spoon 2–3 tbsp of prepared pesto over the salad (or toss with greens for more even distribution). Shave or sprinkle 1/4 cup freshly grated Parmesan over the top. Finally, artistically drizzle 1–2 tbsp of the cooled balsamic caramel over the salad for sweet-savory contrast. Taste and add more vinaigrette, salt, or pepper as desired.

Portion and serve

Divide the salad into 2–3 portions (depending on appetite) and serve immediately. If making ahead, keep vinaigrette and balsamic reduction separate and add within 30 minutes of serving to preserve mozzarella texture and greens crispness.