From Yankee Magazine, June 2005
Yield: 8 generous servings
Yield: 8 generous servings
I've added an extra column for a 2-serving amount. For the fresh basil, feel free to substitute any basil you may have picked fresh in the summer and packed in olive oil & stored in the freezer. The fresh mozzarella can also be purchased in an airtight wrap.
| 8 servings | 2 servings | |
|---|---|---|
| 4 lb | 1 lb | fresh tomatoes, assorted colors |
| 32 oz | 8 oz | fresh mozzarella, packed in water |
| ½ c | 2 T | extra-virgin olive oil |
| 1 T | ¾ tsp | kosher salt |
| 2 tsp | ½ tsp | black pepper |
| ¼ c | 1 T | balsamic vinegar |
| 1½ c | 3/8 c | loosely packed fresh basil leaves |
Prep
- Slice tomatoes into bite-sized pieces. If using cherry tomatoes, slice in half.
- Cut mozzarella into bite-sized pieces.
- Slice basil into smaller pieces, if desired.
Assemble
- In a large mixing bowl, gently toss tomatoes, cheese, oil, salt, and pepper.
- Arrange the mixture on a deep platter.
- Just before serving, drizzle with balsamic vinegar. Garnish all over with basil leaves.
