25 June 2012

Tomato, Mozzarella, & Arugula Tower

1/4 cup chopped fresh basil
1 tbsp balsamic vinegar
2 tbsp olive oil
Kosher salt + freshly ground pepper to taste
2 medium, ripe tomatoes
2 cups arugula
3 ounces part skim mozzarella, chopped into six slices

Combine basil, olive oil, balsamic vinegar, a pinch of salt, and freshly ground pepper. Blend together until smooth.

Slice the very top and bottom of the tomatoes off and discard. Cut each of the tomatoes into three equal slices. Keep the slices intact, so that you may reassemble them in the same way they were cut and season with a pinch of salt.

Place 3/4 cup of arugula onto each plate before creating the tower by layering the tomato, arugula, and mozzarella in alternating slices until you have two towers, one on each plate. Add the remaining arugula to the tops of the towers. Finish with a drizzle of balsamic vinegar and olive oil before one more pinch of salt on each tower. Enjoy this fresh, light salad for a refreshing lunch or as a side paired with grilled chicken for dinner.

Serving size: 2

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