Sometimes simple is best! This tomato salad is such an easy dish to prepare and is one of my favorites. Using fresh, homegrown tomatoes or those you pick up from the local farmers market really makes this dish stand out. Fresh, ripe tomatoes have a natural beauty and a sweet, tangy flavor that cannot compare to those you find at the grocery store.
Aside from the fact the homegrown produce simply tastes better, there is a certain satisfaction that comes along with watching the produce grow and knowing where your food comes from. Plus, there is such a heart warming feeling that comes with taking a something you grow, creating something wonderful, and sharing it with others to enjoy.
This tomato, basil and mozzarella salad is hardly a recipe. It is more of a “how to”. For this dish, I like using two or more different types of tomatoes so there are different taste and textures as well as a variety in the overall appearance. The mozzarella and basil are not prepared any special way. However, I do prefer my cheese sliced incredibly thin, but you can adapt this to your taste preference.
Not shown is a balsamic reduction and salt and pepper to top this salad. To make a balsamic reduction, you take balsamic vinegar and heat it in a sauce pan on the stove. Let it simmer for about 5-10 minutes until it is the consistency of honey. Make sure you stir frequently to avoid the sugars from burning.
This is a perfect dish to serve at a summer get together or any easy side to make any night of the week! With the fresh tomatoes readily available this time of I year, I guarantee it will be delicious!
Tomato Basil Mozzarella Salad
- 3 large tomatoes
- 1 cup cherry tomatoes
- 8 oz Mozzarella cheese
- 16-20 basil leaves 4 sprigs
Cut the large tomatoes into slices about 1/2 inch thick.
Cut the cherry tomatoes in half.
Using a mandolin at 1/4 in, slice the mozzarella cheese*.
Arrange on a platter, layering the the large tomato slices and cheese. Top with cherry tomato halves and the detached basil leaves.
*You may also simply use a sharp knife, but I am never able to get it a thin as when I use a mandolin.
I serve this salad with a balsamic reduction, salt and pepper.
This dish is so simple but can be dressed up several ways. Is there any thing specific you do to a tomato, basil, mozzarella salad? If so let me know!