Do you have a love for mozzarella covered tomato basil salad? Some restaurants list this appetizer next to the fried ravioli. At your local neighbourhood pizza shop may even list this as a combo. During the winter when the fresh tomatoes tend to be as hard to come by as a string bikini, it can be an excuse to load the tomatoes up with extra cheese. Who doesn’t love cheese, right?
However, there is something healthier for you that still tastes amazing! During the season when you can get the brightest tomatoes, you will enjoy this. These tomatoes are in season right now, so get them while you can. Drizzle some extra virgin olive oil to add some fat. Add some vinegar and lemon juice for a little “kick” and some basil to make it taste fresh. You can eat these tomatoes as an appetizer or pair them up with fish or chicken for a whole meal. No cheese will be needed.
Heirloom Tomatoes, Extra Virgin Olive Oil, and Basil
1 Cup- Extra Virgin Oil
1 ½ lb. Heirloom Tomatoes and cut to bite size portions
3 TSP – Kosher Salt
1 Lemon for some Zest
1 ½ Cup – Basil Leaves
1 ½ TSP. Fresh Ground Black Pepper
¼ Cup – Red Wine Vinegar
Step 1 – Mix the tomatoes in a large bowl, along with 1 tp. of pepper, 2 tsp. of salt, and red wine vinegar, and ½ cup of olive oil. Cover and leave in room temperature for approximately 20 minutes.
Step 2 – In a food processor or blender, add pepper, the remaining salt, lemon zest, lemon juice, garlic, and basil.
Step 3 – To finally serve, start by pouring the basil puree in the middle of the bowl, Place mixture of tomato on top. Put the cooked fish over the tomatoes, and add more tomatoes.
This should make 4 servings.
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Source: Mens Health