Heirloom Tomato Salad With Mozzarella And Basil Recipe Epicuriouscom

Steps:

• Whisk together vinegar, salt, mustard, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes and gently toss to coat. Season with salt and pepper.

Steps:

• Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Steps:

• Gently toss heirloom and cherry tomatoes and 1¼ tsp. salt in a medium bowl to combine and set aside.
• Finely grate lemon zest into a small bowl, then grate in garlic; set lemon aside.
• Heat oil in a small saucepan or skillet over medium until just starting to shimmer. Add za'atar and cook, stirring occasionally, until fragrant and slightly darkened in color, about 1 minute. Add lemon zest and garlic, cook 10 seconds, then remove from heat. (You're looking to cook off the raw flavor of the garlic without losing the brightness of the lemon.) Transfer za'atar oil to a heatproof measuring cup.
• Place pita chips in a large bowl and drizzle 2 Tbsp. za'atar oil over; season with salt. Mix well with a rubber spatula, aiming to coat chips without breaking them into too many pieces.
• Cut reserved lemon in half and squeeze juice from 1 lemon half into a small bowl. Stir in honey and remaining ½ tsp. salt. Gradually add remaining za'atar oil, stirring constantly until emulsified. Taste dressing and add more lemon juice, honey, or salt if needed.
• Add feta, basil, mint, and reserved tomatoes to bowl with chips and drizzle dressing over; toss gently to combine.
• Spoon salad onto platter, making sure to leave no juices behind. Eat fast for crunchy chips or let sit for a crispy-gone-soggy experience.

Steps:

• Combine balsamic vinegar and basil in a bowl. Pour in olive oil slowly while whisking constantly.
• Place tomatoes and mozzarella in a bowl. Pour vinaigrette over the top. Season with salt and pepper and toss together.

Steps:

• Thinly slice garlic and in a small heavy saucepan cook in oil over moderately low heat, stirring, until pale golden, about 3 minutes. Remove pan from heat and transfer oil with garlic to a glass measuring cup to cool. (Garlic will continue to brown as it cools.)
• Cut tomatoes into wedges and toss together in a serving dish. Season tomatoes with salt and pepper and drizzle with garlic-oil mixture.

Steps:

• Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl. Add oil in a slow stream, whisking constantly until dressing is emulsified. Add tomatoes, mozzarella, and basil and toss well. Season with salt and pepper.

Steps:

• Cut tomatoes into wedges and toss together in a serving dish. Drizzle over olive oil; add torn basil. Season with salt and pepper. Serve immediately.

Steps:

• 1. Place a small saucepan over medium heat and add the butter. When it's about half melted, throw in the garlic and cook for 3 to 4 minutes, allowing the garlic to take on a little bit of color. Remove from the heat and brush this mixture on both sides of each slice of bread.
• 2. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• 3. Place the bread on the grill, close the lid, and cook, turning once, until well marked. Careful here; depending on the moisture content of the bread, this could happen as quickly as 2 minutes (or about 1 minute on each side), but it usually takes about 4 minutes. Place the tomatoes on the grill, close the lid, and cook for a few minutes per side.
• 4. Remove the bread to a cutting board, cut into 3/4-inch cubes, and place in a large mixing bowl. Add the tomatoes, onion, olive oil, vinegar, herbs, salt, and pepper. Toss gently with your hands to combine. Taste and adjust the seasonings if you desire. Serve at room temperature.

Steps:

• Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon.

Steps:

• Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.
• Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.

Steps:

• Cut the tomato in half. If tomato will not sit flat, take a small thin slice off of the bottom.
• Place 1 piece of mozzarella on top of each tomato half.
• Chiffonade the basil into thin strips and place 1/2 the basil on top of the mozzarella.
• Drizzle with olive oil and balsamic (no need to pre-mix the two together) over the tomato/mozzarella/basil.
• Serve with salt to taste (we let guests add their own).

Steps:

• see above

Steps:

• Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.