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Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar Recipe

Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • 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!

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  • 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.

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  • 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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  • on January 04, 2009

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    This salad was exceptional in taste and very easy even for a beginner like myself. The flavored vinegar and olive oil made an excellent topping to the tomatoes and mozzarella. Presentation was awesome. Don't be afraid of the peppers - just right even for the milder palate. Highly recommend this recipe.

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  • on December 24, 2008

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    It is a great recipe . The oil and vinegar really make the dish. It adds a little kick and a fresh taste. I added avocado to it, it added color and flavor. A great recipe, Thanks Bobby!!

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  • on May 21, 2007

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    Excellent overall, everyone loved it and its easy to get a really nice presantation. I quartered the recipe for the dressing and still had enough for 4 people. I added some sliced cucumber around the edge which added a nice crunch.

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  • on January 11, 2007

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    Excellent dressings....for those who can handle a bit of kick. So fast and easy to make.

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