This recipe for Marinated Tomatoes and Mozzarella is a twist on the classic Caprese salad. Tomato, basil, mozzarella, and balsamic are wonderful together, but I feel this has become the default tomato mozzarella salad. I think we forget that other herbs besides basil pair wonderfully with tomatoes and mozzarella, and other vinegar does too. This recipe is here to remind you.
Mint and oregano are used in this recipe, and they provide a sweetness and grassy herbaceous flavor. Both those herbs are wonderful with tomatoes. Think Middle-Eastern and Greek flavors with Mozzarella. Marinating the tomatoes may seem a little odd, but that helps to draw out some of the tomato juices and causes all of the flavors to marry together. I use red wine vinegar and a little chopped shallot to cut through the milky flavor of the cheese and the sweetness of the tomatoes. The marinated tomatoes are a flavor bomb with the creamy mozzarella. The tomatoes would also be wonderful with feta cheese, just reduce the salt. Also, like anything else, make sure you use good ripe tomatoes, they are sweeter and make a difference.
- 1½ pint of cherry or grape tomatoes tomatoes, halved
- ½ tbsp chopped mint
- ½ tbsp chopped oregano
- 1 small shallot, minced
- 3 tbsp red wine vinegar
- 1 tbsp olive oil
- ½ tsp salt
- few grinds of black pepper
- 8 oz good quality fresh mozzarella, sliced
- In a medium bowl combine tomatoes, herbs, shallots, vinegar, olive oil, salt, and black pepper. Stir well to combine. Allow to sit for 30 minutes or up to 1 hour at room temperature.
- Place the sliced mozzarella on a serving dish or plate, spoon the marinated tomatoes around the mozzarella. Spoon the residual juice from the tomatoes on top of the mozzarella and on to the tomatoes. Serve.
See more salad recipes here