Nothing screams summer quite like a homegrown tomato. Sun ripened on the vine and extra juicy, a homegrown tomato is beyond compare. One of my favorite ways to enjoy such a delicacy is simply layering with fresh basil and mozzarella. Then smothering the delicious stack in a rich balsamic dressing. Perfect to serve alongside grilled entrees or as an entree itself. To make serving extra easy; prepare the salad in advance and layer in a wide-mouth Mason jar. Store in the refrigerator, and just before serving; remove the lid and pour an ample amount of dressing. Tightly screw the lid back on and delivery to the table is easy breezy.
RECIPE:
3-4 vine ripe tomatoes, cut into 1/4 in slices
1 pound mozzarella, cut into 1/4 in slices
20-30 fresh basil leaves, about one bunch
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lime juice, or the juice of one lime
Good Seasons, Italian Dressing mix
Coarse salt and ground pepper
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Red pepper flakes (optional)
METHOD:
1. Thoroughly wash and dry wide mouth Mason jars for serving.
2. Make the dressing by first combining the dressing mix and 1/4 cup balsamic vinegar in a bowl. Whisk vigorously to combine. Add 1/2 cup olive oil, and the juice of one lime. Whisk again until well blended. Store in a plastic container in the refrigerator until ready to serve.
3. Begin by slicing tomatoes and mozzarella cheese into 1/4 in thick slices. Wash basil and separate leaves from the stem.
4. Assemble the salad by placing a generous sprinkle of red pepper flakes, salt, and pepper in the bottom of the jar. Create layers by alternating a slice of tomato followed by fresh basil leaves and then a slice of mozzarella cheese. Repeat until the jars are at capacity. Screw the lid on tightly and store in the fridge until ready to serve.
5. Ten minutes or so before serving, remove the lid and liberally pour the balsamic dressing over the salad. Secure the jar lid back into place and allow dressing too slowly make its way to the bottom.
