This delightful Tomato Mozzarella Salad will make a bold an elegant presentation at your next dinner party. Fresh mozzarella is seasoned and baked into sweet beefsteak tomatoes for a delicious gourmet dish that is incredibly simple and quick to prepare.
Ingredients
4 large sweet beefsteak tomatoes
Olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup fresh basil, coarse chopped
8 fresh baby mozzarella balls, cut into small pieces
4 strips bacon, diced and crisp fried, drained (optional)
Instructions
Wash and cut the tomatoes in half through the center (not top to bottom).
Carefully hollow out the tomato halves by scooping out the pulp. Place the pulp in a large mixing bowl and set the hollowed tomato halves cut-side up on a broiling pan.
Combine kosher salt, black pepper, basil, and mozzarella balls pieces with the tomato pulp. Mix well to combine.
Preheat the broiler.
Brush each hollowed tomato half with olive oil, then fill with the pulp/mozzarella mixture. Use a slotted spoon to drain excess liquid from the mixture while you fill the tomatoes.
Place in the oven about 5 inches from the broiler and cook for 3-4 minutes. Tops brown, the cheese melts and the tomatoes soften when done.
Remove and let cool slightly.
Top with crumbled bacon and serve.
Prep Time: 10 minutes
Cook Time: 4 minutes
Yield: 8 servings
Tomato Mozzarella Salad
Ingredients
- 4 large sweet beefsteak tomatoes
- Olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh basil coarse chopped
- 8 fresh baby mozzarella balls cut into small pieces
- 4 strips bacon diced and crisp fried, drained (optional)
Instructions
- Wash and cut the tomatoes in half through the center (not top to bottom).
- Carefully hollow out the tomato halves by scooping out the pulp. Place the pulp in a large mixing bowl and set the hollowed tomato halves cut-side up on a broiling pan.
- Combine kosher salt, black pepper, basil, and mozzarella balls pieces with the tomato pulp. Mix well to combine.
- Preheat the broiler.
- Brush each hollowed tomato half with olive oil, then fill with the pulp/mozzarella mixture. Use a slotted spoon to drain excess liquid from the mixture while you fill the tomatoes.
- Place in the oven about 5 inches from the broiler and cook for 3-4 minutes. Tops brown, the cheese melts and the tomatoes soften when done.
- Remove and let cool slightly.
- Top with crumbled bacon and serve.
