marinated tomatoes with mozzarella

yield 10 servings

2 lb 8 oz/1.13 kg Marinated Tomato Salad (page 127) 1 yellow tomato

2 lb/907 g Mozzarella (page 394) 3 tbsp/9 g basil chiffonade
1 red tomato

1. Prepare the tomato salad and reserve until ready to assemble the appetizer.
2. Cut the mozzarella into slices ¼ in/6 mm thick.
3. Cut the tomatoes into slices ¼ in/6 mm thick, and halve or quarter the
slices.
4. For each serving, mound 4 oz/113 g tomato salad on a chilled plate. Arrange
3 oz/85 g sliced mozzarella and several slices of red and yellow tomatoes
around the tomato salad. Scatter a little basil chiffonade over the appetizer.
Serve chilled or at room temperature.

» CHEF'S NOTE For buffet presentation, mound the tomato salad on a chilled platter and arrange
sliced tomatoes and mozzarella around the salad. You may wish to add a small bed of mixed green
salad, lightly dressed with a Basic Red Wine Vinaigrette or Balsamic Vinaigrette (page 27), for indi-
vidual servings.

466 garde manger

marinated tomato salad
yield: 10 servings

4 oz/113 g minced red onion 1 lb 13 oz/822 g peeled, seeded,

2 garlic cloves, minced and diced heirloom tomatoes

2 fl oz/60 mL sherry vinegar 1 lb 9 oz/709 g halved currant tomatoes

4 fl oz/120 mL extra-virgin olive oil Salt, as needed

1 bunch flat-leaf parsley, chiffonade Ground black pepper, as needed

2 bunches opal basil, chiffonade

1. Combine the onion, garlic, and sherry vinegar and allow to macerate for 15
minutes.
2. Drizzle in the olive oil, then stir in the parsley and opal basil.
3. Add the tomatoes and marinate for 1 hour under refrigeration.
4. Season with salt and pepper and serve immediately or refrigerate until
needed.

three | salads 127