This recipe by Kitty Hodinka was the runner up of our first Spring Recipe Contest. This delicious blistered tomato salad lets the Oil & Vinegar products shine!
4 - 6 Servings
5 minutes
Blistered Tomato & Mozzarella Salad
Ingredients
3 cups
Cherry Tomatoes and\/or Grape Tomatoes
1 cup
Perlite Fresh Mozzarella
2 tbsp
Tomato Pulp Vinegar
3 tbsp
Basil Olive Oil
1 tbsp
Freshly chopped Basil Leaves
Salt and Pepper to Taste
Preparation
- Heat a cast iron skillet over medium high heat until hot.
- Put the Basil Olive Oil into the pan and let heat until hot. About a minute or less.
- Put all of the tomatoes into the pan and let them blister, turning as they cook. About 5-10 minutes, cooking times may vary.
- When blistered on all sides, put in a serving dish and add salt & pepper and Mozzarella.
- Drizzle the Tomato Pulp Vinegar over top and garnish with fresh basil. Serve while warm.
- Tip: Try adding a little Toscana Dipper and cook until the tomatoes are soft. Then mix with fresh pasta for a delicious Italian meal!
