Tomato, Basil, and Fresh Mozzarella Salad

Randy Mayor; Lydia DeGaris-Pursell
In this classic salad, infused vegetable broth provides the base for a basil sauce that can stand in for the traditional pesto or vinaigrette. Blanching the basil leaves briefly in water brightens the color and intensifies the flavor. Dress the salad just before serving to preserve the brilliant colors of the tomatoes.

Yield:

8 servings (serving size: 3 tomato slices, about 1 tablespoon basil sauce, and 1 tablespoon cheese)

Recipe from

Nutritional Information

Calories 60
Caloriesfromfat 32 %
Fat 2.1 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 3.2 g
Carbohydrate 8.4 g
Fiber 2 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 369 mg
Calcium 70 mg

Ingredients

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

Preparation

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.

Note:

Peter Berley,

July 2002