assorted heirloom tomatoesallow one medium tomato per person
8ouncesfresh mozzarella balls'ciliegine' or cherry sized (these come packed in liquid, find them with the regular mozzarella cheese in your supermarket)
1/2cupextra virgin olive oil
juice of 1 small lemon
salt to taste
Drain the liquid from the mozzarella and fit the little balls into a clean jar.
Put the basil, oil, and lemon juice in the bowl of a food processor and process until it forms a loose puree. Salt to taste, and add more olive oil if it is too thick.
Pour the basil sauce over the mozzarella in the jar to cover. Make sure all the cheese is coated with the sauce. Refrigerate until needed, I like to do this at least a few hours ahead of time. Will keep a 2 weeks in the refrigerator.
To serve, slice the tomatoes and arrange on a platter, or on individual plates. Add the mozzarella and spoon a little of the basil marinade over them. You can also drizzle the marinade over the tomatoes. Season with salt and pepper and serve immediately.
Make this heirloom tomato salad your own ~
Make basil marinated feta cheese ~ carefully cut the feta in large chunks, or leave it whole.
Make it with store bought pesto ~ if you go this route, make sure to pick up good quality fresh pesto in the refrigerated section.
https://theviewfromgreatisland.com/basil-marinated-mozzarella-with-summer-tomatoes-recipe/ May 30, 2018