This salad is often featured on Italian restaurant menus as a Caprese salad. However, you can substitute the mozzarella with other types of cheese to suit your taste. The key to this salad is to serve ripe and flavorful tomatoes (which sometimes are a challenge to find in sunny Florida for reasons beyond comprehension). If you are not a mozzarella fan, substitute Parmesan sliced thin with a vegetable peeler, use cubed feta, or sprinkle crumbled blue cheese. You can also line your platter with romaine lettuce leaves, add grilled chicken or shrimp, and turn this salad into a complete meal.
Colorful Tomato and Cheese Salad
Servings: 6
Ingredients
- vine-ripened tomatoes look for Kumato
- 8 ounces cheese mozzarella, feta, blue or Parmesan
- one package fresh basil
- good-quality olive oil
- good-quality balsamic vinegar
- sea salt and fresh ground pepper
- pitted Kalamata olives optional
Instructions
- Thick slice the tomatoes.
- Slice, cube, or crumble your cheese of choice.
- Arrange tomatoes on attractive platter and alternate with mozzarella or Parmesan, or cover with feta or blue cheese. This can be done several hours in advance and refrigerated.
- Take out of refrigerator a half-hour prior to serving.
- Slice basil with a kitchen scissor and scatter over the tomatoes and cheese.
- Right before serving, season with salt and pepper, and drizzle with olive oil and balsamic vinegar.
- Top with olives if using.
