Lemon Basil Oil:
1/4 cup extra virgin olive oil
Handful of basil leaves
1 garlic clove
Juice of 1/2 lemon
1/4 teaspoon Kosher salt
Combine extra virgin olive oil, basil and garlic in a mini blender and blend until smooth. Add lemon juice and blend. Add salt and blend. Taste and adjust seasoning if needed.
Salad:
Mix of ripe tomatoes -- heirlooms, field, cherry, etc.
Kosher salt or Maldon salt
Fresh mozzarella at room temperature
Shallot, optional
Slice tomatoes, place on platter and salt. Slice mozzarella and shallots, if using, and place on top of tomatoes. Salt. Drizzle with lemon basil oil and serve.
Optional: drizzle with balsamic vinegar.
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