Check the price of fresh mozzarella these days and yikes, odds are, our eyes will get as big as the mozzarella balls themselves, at least if they are the real thing, not the mass-produced, made-some-time-this-year 'fresh' mozzarella balls from Trader Joe's, say. (Don't get me wrong, however, Trader Joe-style quality fresh mozzarella has its place, given the price. But to my taste, this just isn't it.)
Surprise surprise, Whole Foods often has fresh mozzarella on sale during the summer-tomato months, some times half the price of my local groceries.
First up when fresh mozzarella is affordable: the Fresh Tomato with Fresh Mozzarella and its Italian variant, Insalata Caprese. They're spectacular salads both for taste and appearance. But they're not so easy to make ahead or to carry, nor for feeding a crowd. So when I spied Smitten Kitchen's toss-caprese-all-in-a-bowl version last summer, it stuck with me.
This is my variation! I hope you'll enjoy yours, too!
TOSSED CAPRESE SALAD RECIPE
Time to table: 15 minutes
Makes 4 cups
1 small handful of fresh basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
4 ounces fresh mozzarella, cubed into small bites
1 pound ripe summer tomatoes, sliced or chopped
1 15-ounce can cannellini beans, rinsed and drained, optional
BASIL VINAIGRETTE In a small food processor, mix the vinaigrette ingredients. If you're using the beans, you'll likely use all the dressing, if not, will use much less. Season to taste. Serve and savor!
SALAD Stir together the cheese, tomatoes and beans, then add dressing to taste.
~ Never Take a Good Tomato for Granted: Twelve Favorite Tomato Recipes ~
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from David Lebovitz
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from Kalyn's Kitchen
~ Marinated Cucumber, Tomato Salad, Kidney Bean Salad ~
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~ more recipes for tomato salads with beans ~
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