Baked Tomato and Mozzarella salad
| 6 | Roma tomatoes; thinly sliced |
| 3 tbsp | Olive oil |
| Sea salt and ground pepper to taste | |
| 8 oz | Fresh mozarella ball; cubed |
| 2 tbsp | Fresh basil; chopped |
1 clove
| Roasted garlic ; mashed into paste |
| 1/8 c | Balsamic vinegar (original calls for 1/4 c; I only use a few splashes...this is the trick between good and great) |
| 1/2 c | Sliced olives (my spin on it...not original recipe) |
- Preheat 250*. Grease baking sheet. Arrange tomato slices in single layer and drizzle with 1 tbsp olive oil. Sprinkle lightly with salt and pepper. Bake tomatoes til leathery and a bit brown with crunchy edges (approx 2 hours). Remove from oven and cool completely. Combine roasted tomatoes, cheese, basil and garlic in large bowl. Add sliced olives. Season to taste. Stir in 1/4 c (1/8 c) vinegar and 1 tbsp olive oil. Mix and let marinate for an hour or longer before serving.
*I will have to snap a picture next time I make it but for now this is kind of what it looks like*
Instructions
* for the life of me I can't remember where I found this recipe online. I've made it a few times now...perfecting my first try which was really good and subsequent tries that were not so great. I think it is back to being really good.
Whip It Up Wednesday is now going to be Tasty Tuesday...check back for (hopeful) tasty new recipes each week.
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