The food lab better home cooking through science ( PDFDrive ) 979
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TOMATOAND
MOZZARELLASALAD
WITHSHARPBALSAMIC-SOY
VINAIGRETTE
Salting the tomatoes before adding them to the salad
draws out some of their juices, intensifying their
meatiness. I like to then add this extracted juice to my
vinaigrette, along with some extra-virgin olive oil, to
makeuseofeverylastdropofflavor.
NOTE: Use only the absolute ripest, peak-of-the-summer
tomatoes and fresh mozzarella (preferably mozzarella di
bufala,madefromwaterbuffalomilk)forthissalad.
SERVES4
1smallredonion,finelysliced(aboutắcup;optional)
2poundsveryripetomatoes(about3large),cutinto1ẵto2-inchchunks
2teaspoonskoshersalt
ẳcupSharpBalsamic-SoyVinaigrette(here),vigorously
shaken
ẳcupextra-virginoliveoil
1poundfreshmozzarellacheese,preferablymozzarella
dibufala,cutortorninto1-inchchunks
1smallbunchbasil,leavesremovedandroughlychopped
ortorn(aboutẵchoppedleaves)
Freshlygroundblackpepper
