Monday, September 26, 2011

Heirloom Tomato and Fresh Mozzarella Salad



Too pretty to not share... This is what's going on at work.
I've been using champagne vinegar and a pear infused white balsamic.
Basil is always great with this salad, but so is mint and oregano- even all three together. Ricotta salata is a great alternative for the mozzarella, or even a pepper crusted chevre.
Use a good quality olive oil and coarse sea salt and pepper. Squeezing out the last little bit of summer... I LOVE it! :)




3 comments:

  1. Hi Katia
    I am trying to click on your Halloween Sugar cookies and it gives me an error page?? Also, I used to frequent the silver spoon and purchased the tea bags there--it never taste the same--can you give me a hint on how you used to brew?
    Thanks

    ReplyDelete
  2. Hi Coco,
    I'm not sure why it's giving you an error page, but if you click through to facebook there are lots of pumpkins cookies there. What was on here was only a photo, I never did publish my sugar cookie recipe. (saving it for the cookbook).
    As for the tea, I used to use gallon iced tea bags (Harney and Sons) and use 2 quarts boiling water. I would then let it steep for about 15 minutes and add 2 quarts ice or very cold water. I hope that helps!
    Katia

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