Tomatoes, Mozzarella & Basil
Even though the great summer tomatoes aren’t available yet here in Philadelphia, there is still a lot of good produce around. This time of year we live on fresh tomatoes, mozzarella and basil from our garden or the farmer’s market.
The mozzarella we buy at Costco. I like the large egg size that comes in the big tubs. A tub will last us a couple of weeks depending on how often my girls ask for slices to snack on. Personally, I think this is the same mozzarella that you buy in gourmet stores that are sold individually at twice the per pound rate.
Where we do indulge is with the oil and balsamic vinegar. I like to use the best extra virgin olive oil and aged balsamic vinegar I can afford. You use it sparingly, especially the balsamic vinegar, so why not treat yourself to something great. You don’t want to overpower the incredible flavors of the fresh tomatoes and basil so a little goes a long way.
You can find great extra virgin olive everywhere but they are not all the same. Each producer of fine virgin olive oil will create it with a unique taste and I recommend you go to a store where they will let you sample various oils to find the one you like.
The one I am very fond of is from Giorgio Zampa, a Tuscan style olive oil made on the small island of Sardinia off the coast of Italy. The oil is made with Bosana olives that are grown on the island, harvested when ripe and cold pressed within hours of picking.
The balsamic vinegar I use is incredible but expensive. I like the 20-year Padroni balsamic vinegar. It’s over a $100 per bottle but lasts me well over a year so figure less than $9.00 per month. So I don’t buy a couple of lattes each month.
A much better buy is the Giusti 12 year balsamic or the Giusti 10 year old balsamic. These too are not cheap when compared to the price you are used to in the supermarket but there is no comparison when it comes to flavor. Side by side, the cheap stuff tastes like sugar water.
The cost is over $50 bucks but you get 250 ml of complex aged balsamic vinegar rather than the 100 ml you get with the 20 year Padroni. Is there a difference? Of course, but dollar for dollar, the 10 & 12 year olds are a great buy.
Preparing the Tomatoes, Mozzarella & Basil
I don’t remember if I saw this dish presented this way in a cookbook, magazine or on a web site but it looked like a great way to serve them so we gave it a try. In the past I would just slice the tomato & mozzarella and layer it with the basil by fanning it out on a plate.
This method of cutting the tomato whole and slipping in the mozzarella and basil makes it much more elegant. I can’t wait to serve it to friends at a dinner party. To dress it, I just sprinkle some of the extra virgin olive oil over the tomatoes (I use the thumb over the end of the bottle technique) and a few drops of balsamic vinegar (using the same technique) and season it with sea salt and freshly ground pepper.
Garnish with a sprig of basil and you are done. This is summer staple in our house so give it a try.
on August 9th, 2006 at 7:33 am
This is a wonderful recipe. Occasionally, I “enhance” the salad by adding thin slices of sweet onion and lox. In addition, I toss on a few capers.
on May 4th, 2007 at 7:21 am
Makes wonderful ingrediants for sandwiches on mini baguets.
on June 21st, 2007 at 2:56 pm
i love the tomatoe & mozz salad, only i stack mine and julianne the basil over it. but i love this presentation as well!!
on June 25th, 2007 at 5:54 pm
I really enjoy the tomato, mozzarella, and basil salad. I make it with the same ingredients, but I also add a few drops of truffle oil. I love this on picnic nights out.
on November 17th, 2007 at 10:18 am
i love this
on March 10th, 2008 at 10:59 pm
We make a version of this in the colder months, too. I roast the tomatoes, then top the roasted tomatoes with the mozzarella and broil it for a minyte, just until the cheese melts slightly. We put basil on it if we can get it, or pesto if we can’t get fresh basil. Finish with good olive oil and balsamic. Yummy!
on October 1st, 2008 at 7:58 pm
While visiting the owners of a small family run winery in Napa we were served an appetizer of rustic bread slice that were lightly toasted then spread with a kalamata olive spread, tomato and mozzarella then put back under the broiler to melt the cheese and topped with fresh basil. It was delicious and I have made it for my guests who love it.
on December 22nd, 2008 at 7:44 pm
We enjoy a variation of this all year long. We use all these ingredients plus a generous amount of onion and make salad. Just let the tomatoes drain a bit after cutting into bite sizes and then chop and add the rest. Let it sit about 30 minutes at room temp. Even my kids love this!
on April 10th, 2009 at 10:35 pm
Capers go great with this!
on March 31st, 2010 at 7:37 pm
I LIKE TO TOP IT ALL OFF WITH A LITTLE GRATED CARROTS FOR MORE CRUNCH