Torn Basil, Heirloom Tomatoes & Mozzarella Fresca Salad

It doesn’t get easier or more elegant than this! Using mouth-watering heirloom tomatoes right at their peak-of-ripeness with the freshest olive oil in the world makes an incredible combination!

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 or bocconcini sliced in half

1/2 cup Olive Us Ultra Premium (UP) extra virgin olive oil

2 Tablespoons Olive Us Champagne Vinegar

2 Tablespoons Olive Us Apricot White Balsamic  (or white balsamic of choice)

1 teaspoon grainy mustard

1/2 teaspoon salt

freshly ground pepper to taste

 

Directions:  Combine the Champagne vinegar and white balsamic 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 bowl or platter.  Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top.  Add a few more drizzles of the viniagrette and fresh cracked pepper to taste.  Serve immediately with crusty bread to mop up any dressing left on the platter/bowls.

 

Serves 4-6

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