Bocconcini (mozzarella) and tomato salad
Знадоби
Vinaigrette:1/3 cup extra virgin olive oil
3-4 tablespoons balsamic vinegar
1 tablespoon fresh basil, chopped
1/2 teaspoon fresh oregano, or 1/4 teaspoon dry
1/4 teaspoon sea salt
pinch of red pepper flakes
3 garlic cloves, finely minced
Salad:
2 tablespoons pitted black oil cure olive, chopped
1/2 lb small mozzarella balls (Bocconcini)
5 ripe tomatoes, cut into 1" thick wedges
Як готувати
This is a true Summertime salad because it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better- and only fresh basil leaves will do. Use your best quality, dark green and fruity olive oil for this one.
Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it.
Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl.
Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you do not). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly.
Pour vinaigrette over tomatoes, cheese and olives- stir to coat. Do not add too much dressing - just enough.
Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.
Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.
