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Italian · Salad
Tomato and Mozzarella Salad
Peak-season tomatoes are salted and drained so their juice can go into a sharp balsamic-soy dressing, then tossed with torn buffalo mozzarella, basil and soaked red onion for an intensely tomato-y summer salad.
- YieldServes 4
- Hands-on24 min
- Total54 min
- Difficulty
Ingredients
- 1small red onion, finely sliced (about 3/4 cup)optional
- 900 gvery ripe tomatoes, about 3 large, cut into 4-5 cm chunks
- 2 tspkosher salt
- 60 mlextra-virgin olive oil, 1/4 cup, for the salad
- 450 gfresh mozzarella, preferably mozzarella di bufala, cut or torn into 2.5 cm chunks
- 1 bunchsmall bunch basil, leaves picked, roughly chopped or torn (about 1/2 cup)
- to tastefreshly ground black pepper
Sharp balsamic-soy vinaigrette (a quarter batch, about 60 ml)
- 2 tspbalsamic vinegar
- ¾ tspsoy sauce
- 1 tspDijon mustard
- 1 tspshallot, minced very fine
- 1 pinchgarlic, grated (about 1/4 teaspoon)
- 2 tbspcanola oil
- 1 tbspextra-virgin olive oil, for the vinaigrette
- 1 pinchkosher salt
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