this salad isn't a reinvention of the wheel or anything and in fact, I've had similar versions at different restaurants and there are many recipes of it floating around the world wide web, but when I do it how I do it, it can't be out done!
the secret really is the ripe or in season ingredients, namely, the assorted heirloom tomatoes and brine-y ovoline mozzarella. Now, don't get me wrong you can most certainly use any tomatoes, any time of year, how ever you like but in season heirlooms are next level events. & If you grow your own, shouts to you and I'm crippled by jealously .
given the right ingredients and the flavor combo i would venture to say this dish deserves umami status.
the perfect snack or in-betweener (small meal before or after lunch), it's refreshing and just heavy enough to satiate any budding appetite. Not to mention its pretty gotdamn good for you.
[ please check out @fulla_yum on instagram to see the reel of the recipe. ]
[[ a few notes. ]]
if you can get mozzarella in a brine, please do yourself the favor, it adds a wonderfully seasoned tang and really elevates the flavor profile of the salad.
let the mozz set out about a half hour before you prepare this dish, bringing temp dow to 'room '.
If you need a hit of animal protein, I would definitely suggest adding a juicy piece of pan fried chicken breast, shredded.
ovoline - 1lb. (fresh mozzarella in brine)
red chile - 1
fresno chile - 2
mixed tomatoes - 1c (heirlooms, cherry, grape diff sizes) - halved or quartered (depending on size)
avo - 1 (thinly sliced & halved)
champagne vinegar - for drizzling
basil - for garnish
things I assume you have on hand ( gotta find a handier way to say this 🧐 )
garlic - 1 clove
chiles - jalapeño, sweet peppers.
ovoline - any type of mozz you can find in brine
champs vinegar - red/white wine vinegar, sherry, lemon juice
tomatoes - have some 'end of the summer' fruits? toss those in instead.
🌀thinly slice chiles, add to a bowl with a pinch of salt and grate in garlic then gently muddle to combine the ingredients. drizzle in 2TB of evoo. and set aside.
🌀rip mozzarella up into 1-2in pieces, arrange on a large plate or platter also scattering tomatoes and avocado around wherever they may land.
🌀spoon chile dressing over everything.
🌀season with champs vinegar and flaky salt, drizzle a little more evoo over and garnish with pierced basil leaves.
>> now we f n FEAST! <<
[fun times & food babies, all 2022!]
- check out the reel for this recipe on IG, if you're like me and always need a visual!
- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!