Cherry Tomato Salad with Basil and Fresh Mozzarella

americastestkitchen.com

lucylo

subheading: Gather Your Ingredients:

2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)

Table salt

½ teaspoon sugar

1 medium shallot, minced (about 3 tablespoons)

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

Ground black pepper

1 ½ cups lightly packed fresh basil leaves, roughly torn

8 ounces fresh mozzarella cheese, cut into ½-inch cubes and patted dry with paper towels

subheading: View Nutritional Information:

subheading: Before You Begin:

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter). If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket. Cut grape tomatoes in half along the equator (rather than quartering them). If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than ½ cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (the cooking time will be shorter).

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