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(Bocconcini) Mozzarella and Tomato Salad Recipe

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This recipe for (Bocconcini) Mozzarella and Tomato Salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
International Women´s Club of Pristina
Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Vinaigrette:
1/3 c. extra virgin olive oil; 3-4 tablespoons balsamic vinegar; 1 T. fresh basil, chopped; 1/2 tsp fresh oregano, or 1/4 tsp.dry; 1/4 tsp sea salt; pinch of red pepper flakes; 3 garlic cloves, finely minced.
Salad:
2 T pitted black olives, chopped; 1/2 lb small mozzarella balls (called Bocconcini); 5 ripe tomatoes, cut into 1" thick wedges.

Directions:
Directions:
Allow your minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic & mellow it.
Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - but only pulse briefly.
Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough.
Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.
Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe is from a dear friend in Italy. Living in Europe I've learned to make semi-daily garden-fresh buys.."This is ripe for today! This one isn't as ripe...It can be for tomorrow. I'll just leave it on the windowsill till then." I did the same when my kids picked them a little early. Now I buy over in Europe or in the US at a well-sought-out green grocer. (P.S. I like to be able to pick and choose my own fruits and veggies, and places I go to learn this on the first day or I don't return. I guess it comes from having grown my own for so long.) Get 'em fresh and ripe and enjoy.

 

 

 

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