Here’s a recipe for Heirloom Tomato Salad with Bocconcini from Journal News contributor Viviane Bauquet Farre. You can peruse her blog at foodandstyle.com.
Photo by Viviane Bauquet Farre.
The recipe, after the jump.
Heirloom Tomato Salad with Bocconcini
Prep time 20 minutes.
Total time 20 minutes.
2 medium red heirloom tomatoes, cut in 1/4-inch slices
1 medium yellow or orange heirloom tomato, cut in 1/4-inch slices
1 medium green heirloom tomato, cut in 1-inch pieces
1/2 pint mixed heirloom cherry tomatoes, halved
1 pound bocconcini (baby mozzarella balls), drained on paper towels
Extra virgin olive oil
2 sprigs fresh oregano, leaves removed from stems
1/4 cup finely chopped Italian parsley
Sea salt and freshly ground black pepper to taste
Arrange the tomatoes and mozzarella onto 4 plates or in a large platter. Drizzle with the olive oil. Sprinkle with salt and pepper.
Garnish with the herbs and serve with crusty country bread.
Tip: Cut the heirloom tomatoes in small slices or pieces so their juices are released and mingle with the spicy olive oil and the seasoning. (That’s the secret to a mouthwatering caprese.) Serve the salad with a crusty loaf of bread — the ideal tool for mopping up the ambrosial juices!)