Description
These marinated tomatoes make a perfect hors d’oeuvre full of fresh summer flavors! Sliced ripe tomatoes are marinated in a balsamic vinaigrette with garlic and fresh herbs, then served with diced fresh mozzarella.
Ingredients
Scale
- 4–5 ripe tomatoes (on the vine recommended), sliced ½-inch thick
- 1/3 cup (85ml) extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey (optional)
- 2 tablespoons red onion, finely chopped
- 1 large clove (or two small cloves) garlic, finely minced or crushed
- 1 tablespoon fresh parsley, minced, plus additional for garnish
- 1 tablespoon fresh basil, minced, plus additional for garnish
- 1 (16 oz.) log fresh mozzarella cheese, diced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare Tomatoes: Slice the tomatoes into approximately 1/2-inch thick rounds. Arrange the tomato slices in a single layer in a large, shallow dish.
- Make Marinade: In a jar with a tight-fitting lid, combine the extra-virgin olive oil, balsamic vinegar, honey (if using), finely chopped red onion, minced garlic, 1 tablespoon minced parsley, 1 tablespoon minced basil, salt, and pepper.
- Shake Dressing: Close the lid tightly and shake the jar vigorously until the marinade is well combined and emulsified.
- Marinate Tomatoes: Pour the marinade evenly over the tomato slices in the shallow dish.
- Marinate Time: Cover the dish and let the tomatoes marinate for 2 to 3 hours at room temperature, or longer in the refrigerator (up to overnight).
- Prepare Mozzarella: Dice the fresh mozzarella log into bite-sized pieces.
- Serve: If refrigerated, bring the marinated tomatoes to room temperature before serving (this allows the olive oil to liquefy and flavors to bloom). Just before serving, add the diced fresh mozzarella to the tomatoes and marinade. Garnish with additional chopped fresh parsley and basil. Serve as an appetizer or side dish.
Notes
- Tomatoes: Use ripe, flavorful tomatoes. Vine-ripened or heirloom tomatoes work well.
- Mozzarella: Use fresh mozzarella (sold in brine or vacuum-packed), not low-moisture shredded mozzarella. Cut into bite-sized pieces just before serving.
- Herbs: Fresh basil and parsley provide the best flavor.
- Honey (Optional): Honey balances the acidity of the vinegar and tomatoes. Adjust amount or omit based on preference.
- Marinating: Marinating allows the tomatoes to absorb the flavors. Room temperature marinating is faster, while longer refrigeration yields deeper flavor (remember to bring to room temp before serving).
- Storage: Store leftover marinated tomatoes (without mozzarella added, if possible) in an airtight container in the refrigerator for up to 2 days. Add fresh mozzarella just before serving leftovers.