Heirloom Tomatoes Salad with Herbs Dressing

Heirloom Tomatoes Salad with Herbs Dressing

Summer is here, officially, and we don’t know how you are, but we only dream of salads. Now, here comes the challenge – how many days can you eat salads?

Well, luckily for us, the local market is full of seasonal fruits and vegetables varieties so the options are infinite. We put our sneakers on and we took it step by step in search of the main ingredient for today’s salad. We plan to show you very soon the local market from our neighborhood, it’s like heaven on earth — the smell of garden flowers, fresh vegetables and fruits, the friendly atmosphere, for us it’s the perfect place to be.
We’ve found these wonderful heirloom tomatoes with their specific shape and an extraordinary smell that reminds us of the grandmother’s gardens.
With these fresh tomatoes, with a fragrant taste, you don’t need too many ingredients for a delicious salad that can be quickly transformed in a perfect lunch.

With the help of quality products that anyone can have in the refrigerator you can create a salad that will stay forever in your weekly menu.
Just a quick warning, can become addictive.🤫

Enjoy, because we definitely did.

INGREDIENTS

  • 2 large heirloom tomatoes, cut crosswise into 1/3 cm slices
  • 4 sweetie tomatoes, cut crosswise into 1/3 cm slices
  • 1 fresh mozzarella (125g)
  • extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 5 canned anchovies (minced)
  • 1/3 cup torn basil leaves
  • 1/3 cup basil leaves (minced)
  • 1/3 cup fresh parsley (minced)
  • 1/2 teaspoon chili flakes
  • 1/3 cup capers

Instructions

Step 1: First we make the dressing by using a mortar and pestle. A mortar and pestle is best for just enough spices to create whatever dish or spice mix you immediately want to use. It’s a must-have in every kitchen. So, add in the mortar all the minced ingredients: parsley, basil, anchovies, chili flakes and the pepper. Start crushing with the pestle. Add 3 tablespoons of extra virgin olive oil and the lemon juice. Add the capers and by using a tablespoon mix very well for a few seconds. We usually don’t add additional salt because anchovies and the capers are already salty. But if you feel the need you can add more salt.

Step 2: Core and slice tomatoes and arrange on a large platter. Top with mozzarella slices and add the dressing. Carefully mix, garnish with basil leaves and serve.


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