Carrie's Experimental Kitchen


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What's This?
Serving size 6

I know I've made a Tomato and Mozzarella salad before, but this one was a little different because I used Ciliegine or "cherry sized" fresh mozzarella, as well as my fresh Jersey garden tomatoes. I wanted to add the golden cherry tomatoes as they are much sweeter than the red and gave this salad a wonderful flavor, not to mention the GORGEOUS color (what kid wouldn't want to eat this!).

I also made a chiffonade out of the basil, which is another way to cut the fresh basil leaves into thin strips. Simply gather rinsed fresh basil leaves, stack them together, roll them into a tube-like shape, then slice the tube thinly into strips. It gives your salad a nice, clean, uniform look.

Ingredients

8 oz CILIEGINE fresh mozzarella10 oz golden sunburst tomato, cut in half2 cup fresh garden cherry tomato2 Tbsp basil chiffonade2 Tbsp aged balsamic vinegar3 Tbsp extra virgin olive oil kosher salt, to taste fresh ground black pepper, to taste

Directions

  1. Add all ingredients in a large bowl and mix well.

Read more at Carrie's Experimental Kitchen.

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Tags: Dinner, Lunch, Salad, Vegetarian, Tomato, Cheese, Mediterranean, Easy, Quick, Summer

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