There’s no better way to start a summer meal than with a bright, refreshing salad. This month ‘heirloom tomatoes' a beautiful variety of tomatoes, diverse in color and characteristics is in season. Did you know? – Roasting the tomatoes with a little oil significantly increases the absorption of Lycopene in the body.
Serves 6-8
For the salad:
3 heirloom tomatoes, cut in ¼” wedges
1 pound mozzarella, cut in ¼” slices
5 basil leaves
For the marinade:
1/3 cup honey
1/3 cup olive oil
2 tbs balsamic vinaigrette
2 tbs paprika
2 cloves thinly sliced garlic
1. Over a low heat, whisk together the marinade ingredients. Remove from heat as soon as the ingredients are incorporated.
2. In a large bowl, gently toss the cut tomatoes in the marinade. Place the tomato wedges on a sheet pan lined with parchment paper. Roast at 400⁰F for 6 minutes. The tomatoes should have dehydrated slightly, but still maintain their integrity. Allow tomatoes to cool completely before removing them from the pan.
3. Arrange the mozzarella slices in a circular manner on a serving platter. Next, place the cooled tomatoes directly on top of the mozzarella slices. To finish, garnish with thinly sliced basil leaves.
This recipe is shared by myMantra reader Priya Kane. Priya is a graduate of the French Culinary Institute. She has experience working in acclaimed restaurants around the bay area.