Tomato Mozzarella Salad
As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop. This is so easy to fix that I prepare it for all our family get-togethers.
As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop. This is so easy to fix that I prepare it for all our family get-togethers.
- Carbohydrate 2.96054316110174 g
- Cholesterol 0 mg
- Fat 6.12286611855197 g
- Fiber 0.788880581092684 g
- Protein 0.603708332471639 g
- Saturated Fat 0.847944362139731 g
- Serving Size 1 1 serving (72g)
- Sodium 3.48267352094238 mg
- Sugar 2.17166258000905 g
- Trans Fat 0.19577761125884 g
- Calories 68 calories
Step-by-step
- In a small bowl, combine the vinegar, garlic, salt and pepper.
- Whisk in oil until well blended.
- Add remaining ingredients; toss to coat.
- Cover and refrigerate at least 1 hour, stirring occasionally.
- Remove with a slotted spoon to a serving dish.
Vibrant red cherry tomatoes suspended in glistening olive oil alongside opaque cubes of part-skim mozzarella create a striking visual contrast of bright color and rich dairy. This combination draws heavy inspiration from the Mediterranean coast, where simple vine-ripened produce meets fresh local cheeses without heavy sauces or prolonged cooking methods. Red wine vinegar provides a sharp, acidic backbone that cuts through the dense, fatty compounds of the cheese while balancing the natural sugars present in the halved fruit. Mincing the garlic finely allows the allium compounds to disperse evenly throughout the oil base rather than clumping into harsh, overpowering bites. Whisking the vinegar, seasonings, and oil thoroughly creates a temporary emulsion that coats every surface uniformly before resting in the refrigerator for at least sixty minutes to let the flavors meld. Dietary adjustments remain straightforward for this style of dish, allowing substitutions like hard sheep milk cheeses for dairy restrictions or alternative oils if necessary. Storing the mixture covered in the refrigerator ensures the cheese absorbs the aromatic oils while maintaining a firm texture when extracted with a slotted spoon for serving.
