MINDY MALONE | THE DAILY EVERGREEN
This recipe is straightforward and takes maybe 10-15 minutes to prepare. From making it myself, I have some recommendations. While it calls for 16 oz. of mozzarella, I found 8 oz. chopped into 1-inch cubes to be enough, even with 5 tomatoes. 16 oz. would have the mozzarella covering the tomatoes, which isn’t great for presentation. If you don’t want your fridge to reek of pesto, I recommend dialing back on the herbs, too. The recommended amount (2 tbsp) isn’t much but I found it made the oil mixture granular and less visually appealing. I also added more garlic than the recipe calls for, but that’s a personal preference. Enjoy!
This recipe was courtesy of eatwell101.com.
Marinated Tomatoes with Mozzarella Hors D’oeuvre
4-5 tomatoes (on the vine), sliced 1/2 -inch thick
1/3 cup extra-virgin olive oil
2 tbsp balsamic vinegar
2 tbsp finely chopped red onion
1 large clove garlic, finely minced or crushed
1 tbsp minced fresh parsley, plus additional for garnish
1 tbsp minced fresh basil, plus additional for garnish
1 (16 oz.) log of mozzarella cheese
Salt and freshly ground black pepper, to taste
Cut the tomatoes into 1/2-inch thick slices, arrange in a single layer on a large, shallow dish.
The original recipe says to mix the olive oil, vinegar, onion, garlic, parsley, basil, salt and pepper in a jar, but I found throwing them all into a measuring cup and whisking works just fine. Pour over the tomatoes in the dish.
Cover and marinate for 2 to 3 hours on the counter, or for more in the refrigerator. Bring chilled tomatoes to room temperature before serving and garnish with mozzarella and additional chopped fresh herbs, if you want.