We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Cut the tomatoes into 1/2-inch dice (about 4 cups). Cut the mozzarella into 1/2-inch dice (about 1 1/2 cups). Put them in a large serving bowl. Add the basil. Stir in the olive oil and the salt. Add pepper to taste. Serve at room temperature.
Variations
Step 2
Try feta cheese (about 1 cup crumbled) instead of mozzarella.
Step 3
Artichoke hearts, pine nuts, olives, and minced red peppers are all delicious in the salad.
Step 4
Toss Fresh Tomato & Mozzarella Salad with hot pasta—the basil will become more fragrant and the mozzarella will begin to melt.
Serving & menu ideas
Step 5
Just right with Fettuccine with Fresh Herbs (page 24). Or pile it on toasted bread for crostini. For a summer buffet, serve it with Potato Salad with Green & White Beans (page 105), Corn on the Cob (page 188), and a platter of melon wedges.
