I love simple food and simple things in life. But what I love more is to share it with the people I love and care for. No matter how modest the food you eat is, when food is shared it becomes majestic. As a cook I am always finding ways to engage people not only in the table, but also in the kitchen. And an easy way to encourage people to cook is by presenting them easy to follow recipes. This one is a “Cherry Tomatoes with Buffalo Mozzarella Salad”.
On my last visit to my in-laws a few weeks ago I came home with a bag full of cherry tomatoes. My father-in-law has an amazing garden which he grows every summer. When I got to their house I was expecting lots of basil to make my father-in-law a pesto he loves. We had discussed about growing this basil all year, just for this pesto of mine he likes, but I was disappointed to find out that the basil did not grow well this year and the space where I last saw it was now occupied with a small crop of very green parsley. My mind soon forgot about the basil when I noticed a bowl full of cherry tomatoes sitting on the kitchen counter; they were just picked up that day and patiently waiting for me (at least that was what I thought to myself). They were deliciously sweet and a great snack. I ate through the bowl of tomatoes the whole weekend.
There is great gastronomical value in growing your own gardens. The vegetables are much tastier, fresh, economical, more importantly there is great satisfaction on seeing your own food grow. In any case when I came home that weekend I had been given all the ripe cherry tomatoes in the garden. And now this recipe, which I took the time to treat the little tomatoes to a hot bath (blanching them to peel off their skin) before I served them soaked on olive oil, pink salt (just because I had it, any salt is perfectly fine) fresh mozzarella and a little bit of any green herbs of choice.
Talking about basil, this will be a great choice since tomatoes-mozzarella plus basil are perfect together. This recipe makes enough for four or five people and could be eaten alone or with a good piece of French baguette or any other hard bread. Enjoy!
Cherry tomatoes and buffalo mozzarella salad
2-3 pounds cherry tomatoes blanched* and pealed
½ pounds buffalo mozzarella (substitute for cheese of choice)
Scallions or basil (chopped)
Olive oil to taste
Himalayan pink salt
Micro green pea sprouts or basil (or any other green herbs of preference)
To blanch the cherry tomatoes fill a pot with cold water half way and bring it to a boil. At the meant time with a paring knife make an x in the bottom of the cherry tomatoes (see picture).
When the water comes to a boil pour the tomatoes into the boiling water and cook for about a minute or two. Remove the pot from the heat and submerged the tomatoes in a bowl of ice water. This will stop the cooking process.
Peeled the tomatoes and place them in a bowl with the mozzarella. Add the chopped scallions or basil, olive oil and mix all the ingredients gently. Season with the salt – black pepper and serve with a piece of bread. Bon appétit!
Assembly or presentation:
Serve in a salad or a soup plate with plenty of olive oil to dip the bread. Garnish with the green pea sprouts.