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Arugula and Mozzarella Spiked Tomatoes with Basil Vinaigrette

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Yield 4 servings

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  • 4 medium sized Florida tomatoes
  • 1 pound fresh mozzarella cheese
  • 1 bunch fresh Florida arugula (or basil)
  • Vinaigrette
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh basil
  • 1 clove garlic, minced
  • Kosher salt and fresh ground pepper to taste

    1. For vinaigrette: In medium sized bowl, whisk together olive oil, vinegar, honey, basil and garlic until completely emulsified. Taste and adjust seasoning with kosher salt and fresh ground pepper.
    2. Rinse tomatoes under cold running water and pat dry with clean paper towels. With a sharp serrated knife, cut each tomato into an even number of wedges. Then make a horizontal cut near the tip of each wedge, being careful not to cut all the way down. Set aside sliced tomatoes.
    3. Cut mozzarella into slices that will fit into the slices made in the tomatoes. (Try to fit one piece of mozzarella into a tomato to see what size you'll need to cut the rest.) To assemble, insert a slice of mozzarella into each tomato wedge. Arrange wedges on a plate and top with arugula or basil leaves. Garnish with basil vinaigrette. Season with kosher salt and fresh ground pepper to taste. Serve at room temperature.

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