Basic Tomato Mozzerella Salad

 

 

Tomato Mozzarella, Bonita (fish), Roasted Asparagus, Jersey Corn

When I cook for guests, I usually like to make a few really simple things while only dealing with one complicated dish (even less if it’s people I need to spend time with). This is one delicious simple dish!

The Magpie and I went down to the Jersey Shore this weekend to visit with Barb and Rob. Barb is a phenomenal cook and shared some of her recipes with me (though I haven’t yet asked her if they can appear on my blog!) One of her standard summer dishes is Tomato-Mozzerella Salad. We made it on two consecutive nights: for my Aunt Jane & Cousin Meg, as well as our friends from New York, Jenn & Andrew, Michelle, and Courtenay. 

     

   

Tomato Mozzerella Salad

Serves 6.

[Note: This recipe can serve as many people as you like. I would estimate about half a tomato per person of the big Jersey beefsteaks.]

 

The only real secret to this recipe, like so many simple recipes, is good quality ingredients.

3 big beautiful Jersey tomatoes (or whatever tomatoes you like)

fresh mozzerella (usually from a deli) – we used one about the size of a fist

fresh basil leaves (8-12)

olive oil

salt and pepper

 

Slice the tomatoes into 1/4″ slices discarding the very top and bottom, and cutting out any tough cores that you find. Slice the mozzerella to 1/4″ or a little thinner. Arrange on a pretty platter alternating the slices.

 

Take all the basil leaves together and stack them into a pile, roll into a little tube (to make them long, not short). Slice them into thin slices [this is called chiffonade I believe]. Hold the sliced basil about a foot or two over the plate and let fall into a pretty presentation.

Drizzle olive oil in a gentle spiral and salt and pepper the beauties. I think this is better served at room temperature, but refrigerate it if you aren’t eating right away.

Final note: This is a great recipe to assign to a guest who wants to help in the kitchen!