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Tomato, Mozzarella and Basil Salad
Source: Casual Cuisines of the World - Pizzeria
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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  Serves 4-6
With this colorful dish, the island of Capri, off Italy’s southern coast, has given the world a fresh and delicate gift. Few ingredients are more perfectly suited than ripe summer tomatoes, fresh mozzarella and fragrant basil. Try to find the tiny balls of mozzarella called bocconcini, and Sweet 100s, a recent tomato variety of intensely sweet flavor.
RECIPE INGREDIENTS
3/4 lb fresh mozzarella cheese, drained
4 tablespoons extra-virgin olive oil
salt and freshly ground pepper
12 fresh basil leaves, thinly sliced
2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley
2 pints round and/or pear-shaped cherry tomatoes, in a mixture of colors
1/4 cup Moroccan olives or other oil-cured olives
Tomato, Mozzarella and Basil Salad Recipe at Cooking.com
DIRECTIONS
If using large balls of mozzarella, cut them into 1/2-inch dice. If using smaller balls, cut them into quarters.
In a bowl, toss the mozzarella with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Add half of the basil and half of the parsley. Toss gently.
If using round cherry tomatoes, cut them in half. If using pear-shaped tomatoes, leave them whole. In another bowl, combine the tomatoes with the remaining 2 tablespoons olive oil, salt and pepper to taste, and the remaining basil and parsley. Toss gently.
Mound the mozzarella in the center of individual plates. Make a ring of the seasoned tomatoes around the edge and garnish with the olives. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4-6
Calories: 268
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 361mg
% Cal. from Fat: 71%
Cholesterol: 31mg
Protein: 16g
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