Fresh Basil, Heirloom Tomato & Mozzarella Fresca Salad
It doesn't get easier or more elegant than this. And frankly its borderline sacrilegious to not be using mouthwatering heirloom tomatoes right now at their peak-of-ripeness with the freshest olive oil in the world.
6 Cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced or bocconcini sliced in half
1/2 cup Vines & Branches Best of Sicily extra virgin olive oil
2 tablespoons Vines & Branches A-Premium White Balsamic Vinegar
2 tablespoons Vines & Branches Apricot White Balsamic
1 teaspoon Espelette Mustard
1/2 teaspoon salt
freshly ground pepper to taste
Combine the A Premium White and Apricot White balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 -10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the Espelette mustard and salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the viniagrette and fresh cracked pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls. Serves 4-6
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