Recipe courtesy of Curtis Aikens

Tomatoes, Mozzarella and Edible Flowers

Save Recipe
  • Total: 15 min
  • Prep: 15 min
Share This Recipe

Ingredients

2 medium beefsteak tomatoes, sliced

2 medium non-acidic tomatoes, sliced

3/4 to 1 pound fresh mozzarella cheese, sliced thin

1 cup mixed edible flowers

Dressing:

Salt and pepper to taste

1 tablespoon mustard

2 tablespoons chives, snipped

3 tablespoons champagne vinegar

2/3 cup extra virgin olive oil

Directions

  1. In a mixing bowl combine, salt and pepper, mustard and chives. Stir in the vinegar. Slowly add the oil, whisking continually.
  2. Arrange tomatoes and cheese in an attractive manner on four salad plates. Garnish with flowers (whole or broken into petals). Serve with dressing. 

Tomatoes, Mozzarella and Edible Flowers

Penne with Edible Flowers

Penne with Edible Flowers

Mozzarella-Stuffed Tomatoes

Creamy Scrambled Eggs with Edible Flowers and Fines Herbs

Salami Salad with Tomatoes and Mozzarella

Risotto with Tomatoes, Olives, Smoked Mozzarella

Penne with Baby Mozzarella, Tomatoes, and Herbs