I love this time of the year; fresh tomatoes, the farmers market and great foods. This is also for all you vegetarians out there.
Prep Time: 10 minutes
Yields: 4 Servings
8 ripe plum tomatoes, sliced (or other tomatoes)
6 cherry tomatoes
1 small red onions, peeled and sliced
handful of basil leaves, torn
extra virgin olive oil, for drizzling
salt and freshly ground black pepper
2 handfuls of arugula leaves (baby spinach will work too)
balsamic vinegar, for drizzling
2 balls of mozzarella, torn
- Put the tomatoes, red onions, and half of hte basil leaves in a bowl. Drizzle plenty of the oil over the top, season well with salt and pepper, and toss until well mixed
- Arrange the arugula leaves on a serving platter and drizzle on a little oil and some balsamic vinegar. Season with salt and pepper, and spoon the tomato and basil mixture over the top. Add the torn mozzarella. Scatter the remaining basil leaves over the top and drizzle again with a little oil and balsamic vinegar. Serve immediately.
(Tips: You can use other varieties of tomatoes, plum are sweeter but choose what you have around the house or in season, baby spinach in my opinion works will in place of arugula if you don’t have or don’t like. And make sure the Mozzarella is whole milk it will make a huge difference.)