Tomato Basil Mozzarella Recipe
Vine-ripened tomato, fresh mozzarella, basil aioli, balsamic drizzle, cracked black pepper, grilled sourdough
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Ingredients
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Salad Components
Basil Aioli
Balsamic Drizzle
Grilled Sourdough
Method
Prepare the Basil Aioli
- 1
Blend Ingredients
In a food processor, combine mayonnaise, fresh basil leaves, garlic cloves, lemon juice, and salt. Blend until smooth and creamy.
- 2
Chill
Transfer the basil aioli to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Balsamic Drizzle
- 3
Combine Ingredients
In a small saucepan, combine balsamic vinegar and honey. Heat over medium heat until the mixture comes to a simmer.
- 4
Reduce
Reduce the heat to low and let simmer for about 10-15 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
Grill the Sourdough
- 5
- 6
Grill
Preheat a grill or grill pan over medium heat. Grill each slice for about 2-3 minutes on each side or until golden brown and crispy.
Assemble the Dish
- 7
Slice the Tomatoes and Mozzarella
Slice the vine-ripened tomatoes and fresh mozzarella cheese into even rounds.
- 8
Layer Ingredients
On a serving platter, layer the sliced tomatoes and mozzarella. Tuck fresh basil leaves between layers.
- 9
Add Aioli and Drizzle
Spoon the basil aioli over the layered tomatoes and mozzarella, and drizzle with the balsamic reduction.
- 10
Finish and Serve
Sprinkle cracked black pepper over the top and serve alongside the grilled sourdough.
