Ingredients (Serves 4)
• 2 cups heirloom/ cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1 small bunch sweet basil leaves, torn or chiffonade
• 3 tbsp extra-virgin olive oil
• ½–¾ tsp gray sea salt (Sel Gris), or to taste
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Directions
1. Add the heirloom/cherry tomatoes into a medium sized mixing bowl
2. Gently toss the mozzarella pearls into the tomatoes so they’re evenly distributed.
3. Add chiffonade basil throughout the salad for freshness and aroma.
4. Drizzle generously with extra-virgin olive oil. Sprinkle evenly with gray sea salt.
5. Let the salad sit at room temperature for about 5 minutes before serving to allow the flavors to mingle.
Enjoy immediately and tag @MaderMenu in a photo of your version to get featured on my story!
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🎵 Music licensed via Musicbed
Track: “So Deep In Love” by Eddy Giles
SyncID: MB01PYVF52K1Y2I
Heirloom tomato mozzarella basil salad is this week’s special. [Music] Let’s cook. So, we’ve got our assortment right here. Freshly out of the garden. We’ve got, of course, our buffalo milk mozzarella, also fresh out of the garden. Some beautiful basil. So, we’re going to do something called a chifonade, which is relatively basic, but we’re going to go ahead and roll them together. And then simply just go ahead and cut. Keep those fingers tucked in. You got problems. Now, we’re going to put them in together. So, we’ve got our tomatoes right here. We’re going to go and add our mozzarella, a 3ount of extra virgin olive oil. We count that out. 1 1000 2 1 3 100. We’re going to add just a pinch of our Britney France incredible salt right here. A little bit goes a long way, let me tell you that. We’ve got our chiffonade of our incredible basil. And now we’re going to mix it all together. And you’ve got one of the great celebration of summer side dishes that you’ve ever had in your entire life. And that’s why it is
1 Comment
Classic – we do this with toasted, garlic-rubbed bread slices for appetizers any time we do a summer pasta and wine night. So refreshing.