Recipe: Heirloom Tomato Salad with Bocconcini

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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.

Did you know? The classic caprese salad is a simple but brilliant combination of tomatoes and mozzarella slices with basil leaves tucked in. Here we use baby mozzarella balls (bocconcini) and an assortment of heirloom tomatoes. The basil is replaced with zingy, fresh oregano and chopped Italian parsley. And of course, a spicy, fruity olive oil is de rigueur. Laraia’s Cheese Co. in Nanuet makes fresh handmade mozzarella.

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.

Serves 4.

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!)

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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