Mozzarella, tomatoes and basil is a classic that can’t be beat. Dried cranberries and toasted pine nuts add texture and crunch to modernize this Mediterranean standard, serving 4.
Relish
- ½ red onion, chopped
- 3 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- 1/2 cup fresh basil leaves, sliced into bite-sized pieces
- 2/3 cup pine nuts
- ¼ cup dried cranberries
- Salt and black pepper to taste
Salad
- 4 large tomatoes, cores removed and cut horizontally into 1/2 inch slices
- Enough fresh mozzarella to top the tomato slices (approx. ½ lb)- cut horizontally into ¼ inch slices
- 4 teaspoons extra virgin olive oil
Preheat oven to 400 degrees. Submerge the chopped onion into a bowl of ice-water. Set aside. Spread pine nuts out onto a large baking sheet and toast for 3-5 minutes, or until they begin to smell nutty and turn a golden-brown. Set aside.
Drain the onion from the ice water and mix together with the lemon juice, garlic, red pepper flakes, onion, cranberries, and salt and pepper to taste. Let onion cranberry relish sit for 30 minutes. After relish sits, add half the fresh basil and the toasted pine nuts.
On each plate — spread out the slices of one tomato and top each one with a layer of fresh mozzarella. Drizzle a teaspoon of olive oil over the tomatoes and mozzarella and salt to taste. Place a few tablespoons of the onion cranberry relish on the mozzarella and garnish with a few pieces of fresh basil on top.
Loading ...
