Silver Spork is all about them salads. You want lettuce? We got lettuce. You want spinach? We got spinach. You want croutons? We got croutons by the boatload. And you bet your ass they’re in the shape of little sporks. Salads are an important part of your diet that get totally shafted because they’re usually a little green around the gills. So why bother eating all the healthy materials that make up a salad? Why not just toss a bunch of awesome things in a bowl and call it a salad? Besides, if you can dream it, then we can create it.
That brings us to the Tomato Mozzarella Salad. Someone took out the greens and doubled the cheese and came up with this beautiful concoction. You can make it with whole tomatoes and chop them up, or you can use cherry or grape tomatoes. Same goes for the cheese. Always use fresh mozzarella (we aren’t Neanderthals), but it’s up to you whether or not to use ciliegien (little balls) mozzarella or chop your own into cherry tomato sized cubes.
Tomato Mozzarella Salad
¼ cup extra virgin olive oil
¼ cup freshly chopped basil
1 pound mozzarella
Kosher salt and freshly ground pepper, to taste
2 cups cherry or grape tomatoes
3 tablespoons balsamic vinegar
Combine the oil and basil in a bowl. Use fresh basil. This isn’t negotiable. Don’t put dried basil in this beautiful salad.
Add the mozzarella and season to taste with salt and pepper. Cover and let marinate for at least 30 minutes in the refrigerator.
Add tomatoes and vinegar to the mozzarella and toss to combine. Season to taste with more salt and pepper if desired, and serve immediately.
Post, recipe, and photo by Ian Sims.