Marinated Heirloom Caprese Salad

Some of the very best (and most colorful!) produce comes around at the end of summer. Figs, squash, peaches, and of course, tomatoes! After a hot early september day working around the house last weekend this cool, refreshing and colorful salad was a perfect curtsy to the lazy late summer evenings. Adapted from the fabulous Ottelenghi.

 

MARINADE
zest of a lemon
handful of basil leaves, shredded
2 tsp chopped oregano
about 2 Tbsp olive oil + extra to drizzling
1 clove garlic, crushed
salt + pepper to taste
4-5 heirloom tomatoes, sliced into wedges
8-9 oz fresh buffalo mozzarella, or about two large rounds

Combine marinade ingredients in a mixing bowl to combine. Add sliced tomatoes and let sit 15-30 minutes. Shred mozzarella onto serving dishes and top with tomatoes and a good scoop of basil and juices and enjoy outside on the patio.

NB: Even though I’ve always been warned against storing tomatoes in the fridge because they will loose their flavor, on an evening like mine I couldn’t help but leave the tomatoes to marinate in the fridge while I left the mozzarella out for just a few minutes to warm up a bit for extra flavor. The subtle reverse of temperatures with the crisp dressing was perfection!

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