Tomato, Basil, and Fresh Mozzarella Salad
1 cup loosely packed fresh basil leaves
1/3 cup vegetable broth
1/4 cup balsamic vinegar
1 teaspoon sea salt
12 (1/4-inch-thick) slices yellow tomato (1 1/2 pounds)
12 (1/4-inch-thick) slices red tomato (1 1/2 pounds)
1/2 cup (2 ounces) shredded fresh mozzarella cheese
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced fresh basil
To prepare basil sauce, cook 1 cup basil leaves in boiling water 15 seconds; drain. Plunge basil into ice water; drain and pat dry. Combine basil and broth in a blender; process until smooth. Let mixture stand 2 hours at room temperature. Strain through a fine sieve into a bowl; discard solids. Add vinegar and salt, stirring with a whisk.
To prepare salad, arrange yellow and red tomato slices alternately on a large platter. Drizzle with basil sauce; sprinkle with cheese and pepper. Top with 1/2 cup sliced basil. Serve immediately.
Yield: 8 servings (serving size: 3 tomato slices, about 1 tablespoon basil sauce, and 1 tablespoon cheese)
CALORIES 60 FAT 2.1g FIBER 2g POINTS 1
Cooking Light, JULY 2002