With summer upon us and the local farmers’ markets bursting with gorgeous produce, a tomato-mozzarella salad is always an easy go-to! I have a few ways I like to spruce up this class dish – both in flavor and presentation. Let me just say this – this success of this salad is 90% how fresh your ingredients are, especially your mozzarella.
SHOPPING LIST: 2 beefsteak tomatoes, 1 ball FRESH mozzarella, 1 lb. cherry tomatoes, olive oil, chopped garlic, pesto sauce, salt, pepper
I like to use my toaster oven for smaller projects like this. Pre-heat your toaster oven on the CONVECTION mode to 375 degrees. Lay out a peice of tin-foil, folding the ends up so it makes a bit of a perimeter and add all of your cherry tomatoes. Drizzle the tomatoes with olive oil and 1 tB. of chopped garlic. Mix well and season with salt and pepper. Roast the tomatoes 10 minutes or until they are just bursting at the seems!!!
While your cherry tomatoes are cooking, THICK slice your tomatoes and mozzarella. This is part of the trick of making an impressive looking dish. No one wants measly slices. Beautiful thick-cut slices of tomato and mozzarella speak for themselves. Once you layer your slices, tomato/mozzarella/tomato/mozzarella/etc. I like to sprinkle the entire platter with salt and pepper.
For me, what makes this dish special is the difference in temperatures. After your slice and plate your fresh tomatoes and mozzarella – POP THE PLATE IN THE FRIDGE! Chilling your tomatoes and mozzarella before topping them with the warm, blistered cherry tomatoes will add to the contrast of hot and cold.
Finish your platter with the warm cherry tomatoes, fresh out of the oven, and finish the platter with a drizzle of your favorite PESTO. (You want it to be a drizzle, so if you’re pesto is a bit thicker, you can always thin it out with some fresh squeezed lemon juice or apple cider vinegar).