Tomato Mozzarella Recipe
Cherry Tomatoes, Fresh Mozzarella, Olive Oil, Fresh Basil
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Ingredients
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Salad
Method
Salad
Prepare tomatoes
Wash the cherry tomatoes and dry them. If tomatoes are larger than bite-size, halve them; otherwise leave whole. Place in a large mixing bowl.
Prepare mozzarella
Drain the fresh mozzarella balls well and pat dry with paper towels to remove excess moisture. If using larger bocconcini, tear or cut into bite-sized pieces. Add to the bowl with the tomatoes.
Prepare basil
Rinse basil leaves and gently pat dry. Stack a few leaves, roll them into a tight cylinder (chiffonade) and thinly slice, or tear leaves by hand into medium pieces. Add to the bowl.
Dress the salad
Drizzle the extra-virgin olive oil over the tomato, mozzarella, and basil. If using, add the balsamic vinegar and lemon zest. Sprinkle the sea salt and freshly ground black pepper evenly over the ingredients.
Toss gently
Using two spoons or your hands, gently toss the ingredients just until evenly coated with oil and seasoning. Avoid over-mixing to keep the mozzarella intact.
Taste and adjust
Taste a tomato and mozzarella piece and adjust seasoning as needed — add an extra pinch of salt, a grind more pepper, or a few more drops of balsamic if desired.
Serve
Transfer to a serving plate or bowl, garnish with a few whole basil leaves, and serve immediately at room temperature for best flavor.