Torn Basil, Heirloom Tomato
and Mozzarella Fresca Salad
6 cups baby arugula washed, spun dry
2 cups of sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
½ small red onion, very thinly sliced
½ lb mozzarella fresca thinly sliced or bocconcini, halved
½ cup EXTRA VIRGIN OLIVE OIL* (see below)
2 Tbsp CHAMPAGNE VINEGAR*
2 Tbsp WHITE BALSAMIC* (see below)
1 tsp grainy mustard
½ tsp HIMALAYAN PINK SALT*
freshly ground BLACK PEPPER* to taste
Combine the Champagne and white balsamic in a small bowl and place the red onions in the bowl to quickly "pickle" for 5 minutes or up to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and salt into the vinegar. Slowly drizzle in the olive oil while whisking briskly and constantly to create a semi-emulsion.
Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in a layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a few more drizzles of the vinaigrette and fresh cracked pepper to taste. Serves 4-6.
* Available at The Vintage Olive *
OLIVE OIL IDEAS: Herbes de Provence, Garlic, Lemon, Basil, Tuscan Herb,
Blood Orange, any Traditional Extra Virgin Olive Oil.
WHITE BALSAMIC IDEAS: Sicilian Lemon, Oregano, Alfoos Mango, Jalapeño,
Lemongrass Mint, Honey Ginger, Traditional White.