Mozzarella and Tomato Salad Recipe
8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste
Yield: 4 servings
Mix the balsamic vinegar with the olive oil in a small bowl.
Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates.
Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella. Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.
Cooks Note: this Chef recommends balsamic vinegar from Italy's Modena region, aged at least 8 years. This refreshing salad is best when ripe summer tomatoes are in season. For maximum flavor, chill the greens, but keep the tomatoes and mozzarella at room temperature.