Its three ingredients and then olive oil and balsamic vinegar. Like if that isnt simplicity on a dish then I don't know what is.
But it's hard to make these in the winter because (besides mozzarella because cheese is ALWAYS in season) the tomatoes and basil at the grocery stores are just sad looking (and not to mention probably a fortune). So around spring / summer when these ingredients are in full bloom I EAT THEM UP!!
Sometimes though the normal tomato, mozzarella, basil layering gets boring and I want to mix it up a little.
Enter BLISTERING your tomatoes before making the salad and then adding some grilled chicken. Total game changer.
I saw this on a local news morning show, they had a chef on and he made this quick salad with blistered tomatoes. I thought "huh I never even thought to do that with tomatoes"
I had a huge container of grape tomatoes to use up from costco and thought well if it doesn't taste good I have more anyways. But I knew they would taste good because roasting any veggie brings out a whole new depth of flavor. Roasting , or blistering, the tomatoes takes out the punch of the tomato and makes it slightly sweet. (Think like how garlic is in your face when it's fresh but when you roast it, it develops a buttery sweet texture. Doing this with tomatoes is kind of the same.)
This really isn't a recipe but a method then tossing everything all together.
Blistered Tomato Caprese Salad
1 serving but this could easily be doubled. Also you could use those little mozzarella balls but I like buying a big ball of it then slicing however much I want
Ingredients:
1 cup grape / cherry tomatoes
1 oz fresh mozzarella
8-10 FRESH basil leaves (depends how much to like basil)
1-2 cups spring mix
1 4 oz piece of cooked diced chicken (optional)
drizzle of olive oil
drizzle of balsamic vinegar (*they also make balsamic glaze that is AMAZING but I didn't have any so I went with good old vinegar)
Directions:
Preheat oven 375 degrees. Line a small sheet pan with parchment or foil. Set aside.
Slice tomatoes in half lengthwise then place on sheet pan. After all are cut, drizzle some olive oil (NOT EXTRA VIRGIN) on them and toss to coat. Sprinkle a little salt and pepper on.
Roast in oven for about 5-10 mins, until they start to pop and blister.
Remove from oven and let cool for about 5 mins,
While tomatoes are roasted, cut mozzarella into chunks and add to a big bowl.
Cut the basil into strips and add to bowl with mozzarella. **Roll all the leaves together like a cigar then slice. They turn into pretty ribbons.**
Add in your spring mix and chicken (if using).
After the tomatoes are cool, add them to the bowl with the rest of the party and toss everything together. Drizzle your balsamic vinegar (or glaze) and toss everything again.
Devour.
If you are following container counts for 21DF here is what it would be:
2 - 3 green (depending on how much spring mix you use)
1 blue
1 red (if using chicken)
1 spoon
freebies:
balsamic vinegar and fresh basil
I hope you enjoy this as much as I do!! It would be excellent as a main meal if you add the chicken then you can enjoy a nice glass of wine. Or it would be great side to chicken or steak!
Until next Thyme
-Kam-
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