Marinated Tomatoes with Mozzarella

1 lb 4 oz (=20 oz) marinated tomatoes (see below)
1 lb mozzarella cheese
1/2 red tomato
1/2 yellow tomato
1.5 T basil chiffonade

1.Prepare tomato salad and reserve until ready to assemble appetizer.
2.Cut mozzarella into slices 1/4 in thick and reserve.
3.Cut tomatoes into slices 1/4 in thick, and halve or quarter the slices. Reserve.
4.Appetizer Assembly: For each serving, mound 4 oz tomato salad on a chilled plate. Arrange 3 oz sliced mozzarella and several slices of red and yellow tomatoes around the tomato salad. Scatter a little basil chiffonade over the appetizer. Serve chilled or at room temperature.


Marinated Tomatoes
(p. 108)
Yield: 5 servings

2 oz minced red onions
1 garlic cloves, minced
1 fl oz sherry wine vinegar
2 fl oz EVOO
1/2 bunch flat-leaf parsley, chiffonade
1 bunch opal basil, chiffonade
14.5 oz peeled, seeded, and diced heirloom tomatoes
12.5 oz halved currant tomatoes
salt, as needed
ground black pepper, as needed

1.Combine onions, garlic, and sherry vinegar and allow to macerate for 15 minutes.
2.Drizzle in olive oil then stir in parsley and opal basil.
3.Add tomatoes and marinate for 1 hour under refrigeration.
4.Season with SP and serve immediately or refrigerate until needed.