Photo: Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar Recipe
Ingredients
- 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
- Green Chile-Cilantro Oil, recipe follows
- Chipotle Vinegar, recipe follows
Directions
Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.
Green Chile-Cilantro Oil:
- 2 cups extra-virgin olive oil
- 1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
- 1/4 cup cilantro leaves
- Salt
Combine all ingredients in a blender and blend for 5 minutes.
Chipotle Vinegar:
- 1 cup red wine vinegar
- 2 teaspoons chipotle pepper puree
- Salt
Blend all ingredients in a blender until smooth.
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By 847530
on August 07, 2012
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I made this a few years ago for company and it was outstanding! If you use a really good quality mozzarela you can not go wrong! The tomato's were wonderful because they were vine ripened! I do believe this would make a huge difference. I think the extra oil would make a great marinade for your meat of choice. This is a wonderful recipe!
By vegetarianfoodl...
my house
on June 21, 2012
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This was a really fresh, great, summertime salad. It was an outstanding way to take in vegetables.
By seththewineguy
Cumming, 49
on December 19, 2009
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Great dressing but way too much. 2 cups of olive oil for 4 salads? I wish I would have halved or even quartered the recipe.
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