This is a very fresh and delicious italian salad. It's a very nice side dish for meats and also as a salad for a casserole pasta dish. Get your grill ready and enjoy this delicatessen!
Ingredients:
12 plum tomatoes, halved lengthwise, seed (not cores) removed.
1/4 cup good olive oil, plus more for drizzling
1 1/2 Tbsp. balsamic vinegar
2 large garlic cloves, minced
2 tspns. sugar
Salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned
Directions:
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Grill them for 10 to 15 minutes, turning them over once they've been grilling for 7 to 8 minutes. Allow the tomatoes to cool to room temperature.
Cut the mozzarella into slices slightly less than 1/2 inch thick. If the slices of mozzarella are larger than the tomatoes, cut the cheese slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil.
Serve at room temperature.
***(This recipe has been adapted from the original which calls for oven roasted tomatoes. The flavor is more intense this way but requires more time to bake the tomatoes. Just preheat your oven to 275ºF and bake them for 2 hours until the tomatoes are concentrated and begin to caramelize.)
Source: Back to Basics --Ina Garten
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