Tomato, Basil, Mozzerella Salad With Citrus Oil
Ingredients
1/2 teaspoon ½ lemon zest
1/2 teaspoon ½ orange zest
1 teaspoon fresh lemon juice
1 teaspoon ½ fresh orange juice
1 teaspoon olive oil
1 teaspoon orange oil plus extra for garnish
1 small large heirloom tomato or 2 ones cut into ¼ inch slices lengthwise
8 ounces ball of fresh mozzarella sliced thin
1 bunch of sweet basil leaves
Preparation
1
Combine lemon and orange zest and fresh lemon and orange juice in a small mixing bowl. Add olive oil and orange oil and stir well. Season with a pinch of salt and pepper. Pour citrus dressing evenly over the tomato slices in a medium shallow dish or bowl. Next evenly divide tomato slices onto four small plates. Top each tomato with a large basil leaf and one slice of fresh mozzarella. Season each plat
Tools
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About
This recipe is from EAT & DRINK in the Northwest Book 2. This recipe lets heirloom tomatoes take center stage with a small twist on the classic caprese salad.
EAT & DRINK wine pairing suggestion
Barnard Griffin 2007 Rose of Sangiovese, Washington
O’Reilly’s 2007 Pinot Gris, Oregon
Yield:
4.0
Added:
Friday, December 10, 2010 - 1:02am
Comments
April 27, 2009
Oh my gosh caprese with lemon and orange flavors sounds SO delicious!