Celebrated New York chef and KC native Justin Bazdarich shares his favorite summer salad.
See more at www.speedyromeo.com.
Marinated Tomato Salad, Fresh Mozzarella and Grilled Croutons
For the Tomatoes:
3 Farm Fresh Heirloom Tomatoes cut into large chunks
10 leaves basil torn
1 garlic clove sliced thin
1 cup red wine vinegar
1/4 Cup Extra Virgin Olive Oil
1 T kosher salt
1 t sugar
Pinch red chili flake
(Mix all of the above ingredients in a bowl and let sit for 1 hour)
Mozzarella cut into large chunk
Rustic Sourdough toast cut into thick slices
To Plate:
Place the toast on a hot grill and give it a little char. Take it off the grill and cut it into hunks. Place a spoon of the tomatoes in a bowl and then place a couple of pieces of mozzarella around the dish. Place the toast pieces on the salad and then drizzle with more olive oil, a pinch of sea salt, some chili flake and a drizzle of olive oil.
