This light and flavorful Mediterranean-style is an ideal summer dish. It calls for ciligiene, (small fresh mozzarella balls the size of cherry tomatoes), but if unavailable, you can substitute slices or cubes from a larger ball of fresh mozzarella. This salad is intended to be simple, so no need to make the olive oil sauce separately. Just toss all ingredients together in one bowl.
Details
Ingredients
- 1 pound cherry tomatoes
- 1 clove garlic, finely chopped
- 1 package (about 5-Ounces) baby spinach leaves, cleaned and dried
- 2 tablespoons 1 lemon, zested and juiced (about 2 Tablespoons of juice)
- 3 tablespoons extra-virgin olive oil
- 1 pound Real California fresh mozzarella (ciligiene, or balls the size of cherry tomatoes)
Directions
Leaving the smallest cherry tomatoes whole, halve the remaining ones and toss in a bowl with the mozzarella, lemon zest and juice, garlic, basil leaves and olive oil. Season to taste with salt and pepper and refrigerate for up to one hour. Arrange spinach leaves on platter or divide among plates. Mound tomatoes and cheese on the bed of spinach.
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