Any leftovers from this easy salad can go inside an omelet the next day. Or tuck it into a French roll and allow it to come to room temperature for a pan bagna, the rustic French sandwich that’s ideal for picnics.
Cherry tomatoes
Fresh mozzarella
Olive oil
Sea salt
Fresh herbs
Instructions: Halve the ripest, most flavorful cherry tomatoes you can lay your hands on. Cut fresh mozzarella into smallish cubes. In olden times, I’d use the fancy bespoke cheese, but these days, I’ve found that supermarket brands such as Galbani work perfectly well. Toss with good olive oil in a shallow bowl and add sea salt, torn basil, mint leaves or whatever you have to taste (oregano, mint marigold, etc.). Allow the salad to marinate a little at room temperature before serving. You can grind some black pepper on top if you feel like it.
From Alison Cook
The Link LonkJuly 08, 2020 at 09:30PM
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Recipe: Cherry Tomato and Mozzarella Salad - HoustonChronicle.com - Houston Chronicle
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Tomato
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