Loading... Please wait...

Torn Basil, Heirloom Tomato, & Mozzarella Fresca Salad

Posted by

It doesn't get easier or more elegant than this. And frankly, it's borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world. Simply unthinkable.

6 cups baby arugula washed, spun dry

2 cups of sliced heirloom tomatoes

1/3 cup freshly torn basil leaves

1/2 small red onion, very thinly sliced

1/2 pound mozzarella fresca thinly sliced

1/2 Basil Infused Olive Oil

2 tablespoons champagne vinegar

2 tablespoons Sicilian Lemon White Balsamic Vinegar

1 teaspoon grainy mustard

1/2 teaspoon salt

freshly ground pepper to taste

Combine the champagne and Sicilian Lemon white balsamic vinegar in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.

Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter..

Serves 4-6

Recipe Provided by Rachel Bradley