Ingredients
Scale
- Basil rosemary marinated mozzarella balls (recipe here)
- Several fresh garden heirloom tomatoes, in a variety of colors & sizes
- 3 – 5 fresh mini English cucumbers (or 1 large one)
- Olive oil from the marinated mozzarella
- Salt & freshly ground pepper
- Fresh basil leaves
Instructions
- At least 2 hours beforehand, make the marinated mozzarella-recipe here. Store the cheese in the fridge until it’s time to make the salad and set the cheese out on the counter about 30 minutes ahead of time if the olive oil has hardened.
- Cut the larger tomatoes into slices. Smaller tomatoes can be cut into wedges or halves or left whole. Slice the cucumbers into thin slices.
- Arrange the tomatoes and cucumbers in a pretty arrangement on a large plate or serving platter. To show off the colors of the tomatoes, tuck any extra cucumber slices under the tomatoes.
- Sprinkle with marinated mozzarella balls and drizzle with a Tablespoon or two of the olive oil from the mozzarella marinade. Sprinkle lightly with salt & freshly ground pepper. Top with fresh basil leaves, cut into strips. Leave some of the basil whole for extra effect. If you are lucky enough to have basil flowers, sprinkle those on as well. Serve immediately.
Notes
Total time does not include the time for the mozzarella to marinate. If desired, you can top the salad with a drizzle of reduced balsamic vinegar.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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