Everyone has a go-to meal, whether it be gourmet or microwavable. Mine happens to be one of the fastest, easiest and most affordable dinners around. You got it: tomato and mozzarella salad. Yum!
There are many variations on this classic, so play around with different types of tomatoes and dressings. Since it’s such a favorite of mine, I’ve sampled this meal all over the place, at almost every restaurant I visit that serves it. My favorite was by far at Moe’s Barbeque restaurant in Vail, Colorado. They called it a Caprese Sandwich, and it was loaded with thinly sliced tomatoes, thick mozzarella, and of course lot of fresh basil.
Here’s a video from Laura McIntosh and Jeff Mosher from Bringing It Home that shows another great recipe I like:
Another great recipe is Giada De Laurentiis from the Food Network’s “Everyday Italian.”
Okay so the moment you’ve all been waiting for: my quick and easy college-style tomatoes and mozzarella recipe:
You’ll need:
A few ripe tomatoes (depending on how many people you’re cooking for)
Fresh mozzarella cheese- I like part skim, but it’s up to you!
Fresh Basil (Dried basil works well too, but using fresh basil really does make a difference if you have access to it)
Directions:
Slice a full-sized tomato into about eight thin slices.
Now slice up the cheese into slices about half an inch slices. Make sure they’re the same size slices as the tomatoes, so they can fit on top of each other.
Now splash on your favorite balsamic vinaigrette. I use Ken’s creamy balsamic dressing (available at most food stores). If you’re feeling daring, make your own balsamic using olive oil, balsamic vinaigrette, and other spices.
Top it off with fresh basil, then add a little black pepper, garlic powder and oregano if you have some and you’re good to go.
The salad is great by itself, but some Italian bread can be an excellent side choice. Slide up a loaf, place the pieces on a baking sheets and on each piece drizzle some olive oil then sprinkle garlic powder, black pepper and grated parmesan cheese. Throw the baking sheet in the oven for 15 minutes at 375 and then you can use the bread either on the side, or place you salad on top of the bread.
Bon appetit!
If you try this recipe out in your kitchen, make sure to leave a comment and let me know how it came out!
Conquer the College Kitchen 