Tomato Mozzarella Salad
This is a tasty salad I had at a restaurant and decided to try at home. It's great with a bread stick or some whole wheat crackers.
This is a tasty salad I had at a restaurant and decided to try at home. It's great with a bread stick or some whole wheat crackers.
- Carbohydrate 6.479505 g
- Cholesterol 18.144 mg
- Fat 6.34781333333333 g
- Fiber 1.93690006438891 g
- Protein 8.08300666666667 g
- Saturated Fat 3.11221066666667 g
- Serving Size 1 1 Serving (169g)
- Sodium 314.968333333333 mg
- Sugar 4.54260493561109 g
- Trans Fat 0.374272666666667 g
- Calories 112 calories
Step-by-step
- Chop Tomatoes and Mozzarella and Olives into bite sizes (to your comfort).
- Mix with the remainder of ingredients.
- Serve chilled.
Most home cooks commit a major error by slicing tomatoes straight from the refrigerator and dressing them immediately. Cold storage halts ripening and mutes natural sugars. Letting tomatoes sit at 68 degrees Fahrenheit for one hour before prep restores their volatile aromatic compounds. Additionally, salting the cut tomatoes and draining them in a colander for 15 minutes prevents excess moisture from diluting the vinegar and olive tapenade.
Precision Cutting and Texture
Uniform sizing dictates the success of this dish. Cut the mozzarella and tomatoes into half-inch cubes. Equal dimensions ensure every spoonful contains a balanced ratio of dairy and fruit. If you lack a sharp chef knife, a serrated utility blade grips the tomato skin cleanly without crushing the pulp. Dull blades tear the flesh and release unwanted liquid onto the cutting board.Dressing Integration and Chilling
Bold condiments like tapenade and bruschetta spread require thorough emulsification with the white vinegar before contacting the solids. Whisk the vinegar directly into the tapenade until smooth, then gently fold the mixture into the diced ingredients using a rubber spatula. Chill the combined salad for exactly 20 minutes to firm the cheese proteins while keeping the tomato texture intact.
