Tomato, Basil, And Fresh Mozzarella Salad
- Basil sauce:
- 1 cup loosely packed fresh basil leaves
- 1/3 cup vegetable broth
- 1/4 cup balsamic vinegar
- 1 teaspoon sea salt
- Salad:
- 12 (1/4-inch-thick) slices yellow tomato (1 1/2 pounds)
- 12 (1/4-inch-thick) slices red tomato (1 1/2 pounds)
- 1/2 cup (2 ounces) shredded fresh mozzarella cheese
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced fresh basil
- To prepare basil sauce, cook 1 cup basil leaves in boiling water 15 seconds; drain. Plunge basil into ice water; drain and pat dry. Combine basil and broth in a blender; process until smooth. Let mixture stand 2 hours at room temperature. Strain through a fine sieve into a bowl; discard solids. Add vinegar and salt, stirring with a whisk.
- To prepare salad, arrange yellow and red tomato slices alternately on a large platter. Drizzle with basil sauce; sprinkle with cheese and pepper. Top with 1/2 cup sliced basil. Serve immediately.
basil, basil, vegetable broth, balsamic vinegar, salt, salad, tomato, red tomato, mozzarella cheese, freshly ground black pepper, fresh basil
Taken from www.myrecipes.com/recipe/tomato-basil-fresh-mozzarella-salad (may not work)