Marinated Mozzarella Tomato Salad

Marinated Mozzarella Tomato Salad

The most delicious summer salad! This marinated mozzarella tomato salad is quite possibly the best summer salad I’ve ever eaten! Loaded with garlic and herb marinated mozzarella, ripe summer tomatoes, fresh basil, and a healthy drizzle of balsamic glaze!

 #Marinated #Mozzarella #Tomato #Salad

Prep Time:
10 mins (plus at least 2 hours)
Total Time:
2 hours 10 mins

Ingredients:

• ⅓ cup basil, chopped or torn ⅓ 
• ½ cup extra virgin olive oil
• 2 teaspoons lemon juice
• 2 small cloves garlic (or 1 large), grated
• ¾ teaspoon Maldon salt 
• ¼ – ½ teaspoon red pepper flakes
• 2 (8-ounce) pearl mozzarella (small ball sized)
• 1 ½ pounds cherry tomatoes (or quartered plum tomatoes)
• Prepared balsamic glaze (store-bought or homemade)

Directions:

1. MARINATE: Combine the olive oil, lemon juice, grated garlic, salt, red pepper flakes in a bowl and stir until mixed. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Cover and allow to sit at room temperature for at least 1 hour and if possible, cover and refrigerate for 24-36 hours. 
2. TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Remove the mozzarella from the marinade and add to the tomatoes (don’t toss out the oil!) Add the torn basil leaves, along with another big pinch of Malden salt and drizzle roughly 2 tablespoons of the oil on top and toss to combine. Allow the salad to marinate for 1 hour before serving. Taste and adjust with additional marinade oil or salt if the salad needs it before serving. Drizzle with 

Notes:

How to make the homemade balsamic glaze: Combine ¾ cup balsamic vinegar, 3 tablespoons granulated sugar and a pinch of salt in a small saucepan over high heat. Allow the balsamic vinegar to come to a boil, then reduce the heat to medium-low and allow for it to simmer until reduced by half; about 15-20 minutes. The glaze will thicken as it cools so allow for it to cool for several minutes. Store in a jar; keep refrigerated.

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