Tomato Mozzarella Salad
So many tips here... let's see. First, I find that a 1:1 proportion of tomatoes to mozzarella is best. It's key to be able to have all the components of this salad in each bite. Second, get fresh, ripe tomatoes, and if it is not tomato season default to cherry or grape tomatoes because they are more reliably sweet and juicy than other types of tomatoes, which can be mealy out of season. Good olive oil lifts this salad to new levels, because the flavor of the olive oil should be tasted and is not merely a background note. Also, if you can't find balsamic cream, you can easily make it yourself by reducing balsamic vinegar with a spoonful of brown sugar on the stove. Last, I haven't listed ingredient amounts, because it's really a matter of personal preference. The basic instructions for compiling the salad are described below.
Balsamic cream (available on Amazon if you can't get it at the grocery store)
1. Slice tomatoes and mozzarella and layer on a dish or platter.
2. Roughly tear a handful of basil leaves and scatter across the top of the tomatoes and mozzarella.
3. Drizzle olive oil and balsamic cream over the salad, and sprinkle with salt and pepper.
4. Serve immediately.
1. Add fresh avocado to the salad; or
2. Replace the basil with arugula; or
3. Use slow-roasted tomatoes as a substitute for fresh tomatoes; or
4. Add sliced chorizo or salami to the salad, and some crouton-size chunks of stale french or italian bread toasted under the broiler for a couple of minutes; or
5. Cube tomato and mozzarella chunks instead of slicing, and toss with couscous and arugula.