Tuesday, April 13, 2010

Marinated Mozzarella Salad

A twist on the traditional caprese salad - marinating the mozzarella first. It adds a whole new dimension to the taste of the cheese with the garlic, rosemary, and red pepper flakes. I forgot to add it last night, but I think some fresh basil would be excellent.

Marinated Mozzarella Salad
Adapted from Joy of Cooking
Yield: 2 servings
Print recipe

4 medium mozzarella balls, cut into 1-inch pieces
1/2 cup olive oil
1 clove garlic, thinly sliced
12 black peppercorns
1 sprig fresh rosemary
1/4 tsp salt
pinch of red pepper flakes
1 medium tomato, cut into 1-inch pieces
1 tbsp fresh basil, chopped
  1. In a medium skillet, warm olive oil over medium heat.

  2. Add garlic, peppercorns, rosemary, salt, and red pepper flakes.

  3. Cook for 2 minutes and then remove from heat. Let cool to room temperature.

  4. Pour oil over mozzarella pieces. Let stand at room temperature for several hours.

  5. To serve, remove mozzarella from oil and toss with tomato and basil. Drizzle lightly with marinating oil.

  6. Serve immediately.

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