Fresh Mozzarella Salad with Tomatoes and Local Strawberries
Finally, summer has arrived and with it a bounty of produce that awakens the possibilities for fresh, bright flavors.
Here's a traditional Caprese salad that goes to the next level. To the four starring ingredients (tomatoes, mozzarella, basil and olive oil), we added local strawberries, balsamic glaze and microgreens. The sweetness of the strawberries contrasts with the brininess of the fresh mozzarella and pairs beautifully with the acidity of the tomatoes and balsamic glaze. The microgreens add visual flair as well as flavor.
Serve this with grilled baguette slices rubbed in olive oil and garlic cloves. Slice the baguette and rub both sides lightly with extra virgin olive oil, then rub garlic cloves over both sides of the bread. Grill over medium heat until lightly charred. And don't be frugal — use a high-quality EVOO so you can mop that bread in all the great flavors.
I recommend pairing this with a crisp, light and dry rose; the bright acidity of the wine stands up well against the tomatoes and cuts through the rich creaminess of the mozzarella. Cheers and Bon Appetit!
Pro Tip: If you don't have access to a grill, or don't want to bother with lighting a grill to essentially make toast, hold each piece of bread with tongs over the direct flame of a gas stove until lightly charred. If you don't have a gas stove, pop the sliced bread in a 350° oven for a few minutes.
- 1 ball Claudio’s fresh mozzarella
- 8 strawberries, stems removed
- 8 tri-colored grape tomatoes
- 4 Tbs. extra virgin olive oil
- 4 leaves fresh basil
- Several drops of balsamic glaze, for garnish
- Microgreens (such as those from Blue Moon Acres of Pennington, NJ and Buckingham, Bucks County)
Drizzle olive oil onto a plate. Slice mozzarella in quarter-inch rounds in an overlapping pattern. Slice tomatoes, strawberries and basil and add to the mozzarella. Drizzle with balsamic glaze, top with microgreens, and season with salt and pepper.