Tomato, Basil and Fresh Mozzarella Salad
From Slow Food Chicago
Serving suggestions
Prepare Salad:
Slice tomatoes and mozzarella cheese to roughly 1/4” thick.
Place tomatoes on a serving platter and sprinkle with sea salt
and lemon thyme. Just before serving, layer cheese of top of
tomatoes. Chiffonade basil leaves over the top and drizzle with
vinaigrette.
Tags
tomato, basil, fresh mozzarella, salad
Serves 4
Several bunches fresh serata & lemon basil leaves
leaves of 5 sprigs fresh lemon thyme
2 pounds meaty tomatoes, such as beef steak
2-3 rounds of fresh mozzarella cheese (1 pound)
Vinaigrette (see below)
Prepare Vinaigrette:
Combine 1/3 cup champagne vinegar, 1 tablespoon dijon mustard,
one finely chopped shallot, and 1 tablespoon honey. Season
with salt & pepper and emulsify 2/3 cup olive oil into base.
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