Tomato-Mozzarella Salad with Spiked Pine Nuts and Basil
Stacey
ingredients
- 3 Tbs fresh lemon juice
- 1 large clove garlic, minced
- 1/8 tsp freshly ground black pepper
- Generous pinch hot red pepper flakes
- 1/2 medium red onion, cut into 1/4-inch dice
- 1 Tbs currants
- Salt to taste
- 2 tightly-packed tablespoons fresh basil, torn
- 7 Tbs toasted pine nuts
- Tomatoes and Mozzarella:
- 6 medium-sized ripe tomatoes, sliced vertically about 1/2-inch thick
- 3/4 lb fresh mozzarella, packed in liquid, sliced 1/2-inch thick
- About 3 tablespoons extra-virgin olive oil
directions
- 1
In a small bowl, combine lemon juice, garlic, the two peppers, onion, currants and salt to taste. Let stand 20 to 30 minutes. Just before assembling the dish, stir in the basil, and all but 1/2 teaspoon or so of the pine nuts.
- 2
Alternate slices of tomato and cheese on a plate, lightly seasoning each tomato slice with a little salt. Sprinkle each mozzarella slice with a teaspoon or so of the onion mixture and sprinkle it with about 1/2 teaspoon pine nuts. Sprinkle the entire dish with the olive oil, and any leftover pine nuts and onion mixture. Serve at room temperature.
Source: The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews