Cherry Tomato Caprese Salad

By mz0926

From Cook's Country

August/September 2009
Why this recipe works:
Cubing the mozzarella so that it was the same size as a quartered cherry tomato ensures equal amounts of these fresh summer ingredients in every bite of our Cherry Tomato Caprese Salad. Tossing the quartered cherry tomatoes with salt and letting them sit drew out their excess moisture, preventing the salad from suffering a watery fate. When we reduced the excess tomato juice and simmered it with vinegar and garlic, its concentrated flavor made a potent base for the vinaigrette that gave our salad a double tomato flavor.

Ingredients

• Serves 4 to 6
• Ingredients2 pints cherry tomatoes, quartered (see note)
• 1/2 teaspoon sugar
• Salt and pepper
• 1 tablespoon balsamic vinegar
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 8 ounces mozzarella cheese, cut into 1/2-inch cubes and patted dry
• 1 cups chopped fresh basil

Preparation

Step 1

Instructions
1. SALT TOMATOES Toss tomatoes, sugar, and 1/4 teaspoon salt in a large bowl. Let stand for 30 minutes. Transfer tomatoes and any accumulated liquid to a salad spinner and spin to remove seeds and liquid. Return tomatoes to bowl. Pour tomato liquid through fine-mesh strainer set over saucepan, pressing on solids to extract juice. (You should have about 1/2 cup liquid.)


2. MAKE DRESSINGS Add vinegar and garlic to pan with tomato liquid and simmer over medium heat until reduced to 3 tablespoons, about 5 minutes. Cool to room temperature, then whisk in oil.


3. DRESS SALAD Add cheese, basil, and cooled dressing to bowl with tomatoes and toss to combine. Season with salt and pepper. Serve.