Tuesday, May 12, 2009
A Modern Caprese Salad
Slow roasted tomatoes and a fresh basil dressing update this classic Italian salad.
1 lb slow roasted tomatoes
1 lb fresh mozzarella
1/2 cup basil leaves, shredded
1 clove garlic
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Prepare slow roasted tomatoes 6 hours prior to serving this salad (preferably overnight). Drain liquid from tomatoes after cooking. Reserve olive oil.
Slice fresh mozzarella into circles about 1/3 inch thick. Arrange overlapping slices of mozzarella on serving plate.
Chop garlic clove. Blend with reserved olive oil from tomatoes, extra olive oil, vinegar and fresh basil leaves.
Place roasted tomatoes over mozzarella slices.
Drizzle salad with fresh basil dressing. Salt and pepper to taste.