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Fresh Mozzarella and Kumato Tomato Salad

Fresh Mozzarella and Kumato Tomato Salad

Craving something light and refreshing? The Fresh Mozzarella and Kumato Tomato Salad combines juicy Kumato tomatoes and creamy fresh mozzarella for a perfect summer dish. This easy recipe is great for lunch or as a side at your next gathering. Let's make it tonight!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Salads
Cuisine: Italian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup extra virgin olive oil
  • ½ cup balsamic vinegar
  • 1 tablespoon Sugar in the Raw
  • 2½ teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 4 to 6 small Kumato tomatoes
  • 4 ounces fresh mozzarella
  • 2 tablespoons balsamic dressing
  • 2 teaspoons balsamic glaze
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons torn fresh basil
  • salt and freshly ground black pepper to taste

Equipment

  • Whisk

Method
 

  1. Add all the ingredients to a jar or bowl with a lid. Shake or whisk together; store refrigerated for up to one week.
  2. Place the tomatoes in a medium bowl and drizzle 2 tablespoons balsamic dressing. Toss gently.
  3. Divide the tomatoes between two plates or bowls. Top with the fresh mozzarella pieces. Drizzle balsamic glaze and olive oil on top. Sprinkle with basil, salt and pepper.

Notes

This recipe makes extra dressing, so plan to use it for your other salads throughout the week.
If you are unable to locate Sugar in the Raw at your market, it's okay to substitute brown sugar.
Don't worry about the amount of salt in the dressing!  The Ruth's Chris chef assured me that the salt in the dressing is intense because so little dressing is used on the salad; tomatoes crave salt!  I made the dressing as written, and he's right... it's perfect!
Balsamic glaze can be purchased in specialty markets, and you'll also find in many well-stocked regular markets too.  Look for it near the balsamic vinegar.