Ingredients: |
Ingredients: 2½-3 lbs. mixed ripe tomatoes, washed and stems removed
Sea or kosher salt (coarser crystals)
Good pinch of fresh oregano and basil
Good extra-virgin olive oil
Good delicately-infused extra-virgin olive oil (parsley, rosemary and/or thyme) (opt.)
18-year balsamic vinegar
1 clove garlic, peeled and grated
1 fresh red chili, seeded and chopped (or small red pepper)
4 oz. Mozzarella pearls or small-cubed Mozzarella
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Directions: |
Directions:Depending on the size of the tomatoes, slice some in half, some into quarters and some into uneven chunks. You want a brave and exciting look to the salad. Put all the tomatoes into a colander and season with a few pinches of sea salt. Toss gently, add some more salt and toss a couple of more times. Leave the colander standing in a large bowl to drain for 15-20 minutes. Rinse gently and discard the juice. Transfer the tomatoes to a large bowl (maybe the one you just emptied), sprinkle on the oregano and basil. In a small mixing bowl, mix 1 part vinegar to 3 parts total oil (start with 2 tbsp. vinegar and 6 tbsp.oils, mix more later if needed). Add garlic and chili, stir well, then drizzle over tomatoes to coat nicely. Add pearls, stir all gently and enjoy. An incredible way to enjoy a bounty of tomatoes. Some suggestions: Try to get a variety of tasty, local tomatoes in different shapes/colors (farmers markets are good spots). Please don’t skip the salting, it concentrates the tomato’s flavor; most of the salt drips off or is washed off during preparation. Fresh basil and oregano, if available, brightens the flavor. Finally, 18-year-old balsamic vinegar imported from Modena or Reggio Emilia provides a sweet, complex flavor to complement the good olive oil you’ll be using - it’s expensive, but you’re worth it! One last thing: Keep a pencil handy, and freely modify the quantities/directions for future salads. I do! |
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