Heirloom Tomato Salad with Mozzarella
With fresh mozzarella, this heirloom tomato salad is a recipe you have to make during tomato season. I dress the tomatoes with balsamic vinaigrette made with a few extras including chopped Fresno chilies, red onions and parsley.
Servings: 4
Ingredients
For vinaigrette
- 1 garlic clove, minced
- 1 Fresno chili, minced
- 1 tablespoon whole grain mustard
- 1/4 cup finely chopped red onions
- 1 tablespoon chopped parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
For salad
- 2 pounds heirloom tomatoes, cut into wedges
- 8 ounces fresh mozzarella, torn into pieces
- 1/4 cup toasted pine nuts
- 1/4 cup chopped basil leaves
Instructions
- In a large bowl, whisk the garlic, chilies, mustard, onions, parsley, salt, pepper, vinegar and olive oil.
- Stir the tomatoes into the vinaigrette.
- Fold in the mozzarella, pine nuts and basil.
Notes
You can use burrata or feta instead of fresh mozzarella. If you do go with feta, take block and break it into big chunks or cut it into cubes.
To make it a panzanella salad: add croutons, diced cucumbers and pitted kalamata olives.
To make it a Greek salad: add sliced or diced cucumbers and pitted kalamata olives and switch out the cheese to feta.
Store leftovers in the fridge up to 3 days. Pour the excess vinaigrette from the bottom of the bowl into another container and keep it separate from the salad. Let the salad sit out at room temperature for 15-20 minutes before serving.
Nutrition
Calories: 407kcal | Carbohydrates: 15g | Protein: 16g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 45mg | Sodium: 703mg | Potassium: 711mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2549IU | Vitamin C: 50mg | Calcium: 325mg | Iron: 2mg