TOMATO AND
MOZZARELLA SALAD
WITH SHARP BALSAMIC-SOY
VINAIGRETTE
Salting the tomatoes before adding them to the salad
draws out some of their juices, intensifying their
meatiness. I like to then add this extracted juice to my
vinaigrette, along with some extra-virgin olive oil, to
make use of every last drop of flavor.
NOTE: Use only the absolute ripest, peak-of-the-summer
tomatoes and fresh mozzarella (preferably mozzarella di
bufala, made from water buffalo milk) for this salad.