Tomato Mozzarella Salad

3 tablespoons fresh lemon juice
1 large clove garlic, minced
1/8 teaspoon freshly ground black pepper
Generous pinch hot red pepper flakes
1/2 medium red onion, cut into 1/4-inch dice
1 tablespoon currants
Salt to taste
2 tightly-packed tablespoons fresh basil, torn
7 tablespoons toasted pine nuts

Tomatoes and Mozzarella:
6 medium-sized ripe tomatoes, sliced vertically about 1/2-inch thick
3/4 pound fresh mozzarella, packed in liquid, sliced 1/2-inch thick
About 3 tablespoons extra-virgin olive oil

In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and salt to taste. Let stand 20 to 30 minutes.

Just before assembling the dish, stir in the basil, and all but 1/2 teaspoon or so of the pine nuts.

Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture and sprinkle it with about 1/2 teaspoon pine nuts.

Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture.

Serve at room temperature.

Serves 6 to 8 as antipasto; 4 as a main dish


Cooking with Basil

Cooking with Basil

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