You may or may not have guessed, based on my track record of recipes previously posted, that tomatoes play a huge role in my household (household being my little 900 square foot New York apartment, housing myself and my husband Jonathan), in the words of Ryan Gosling, better known as Noah Calhoon in The Notebook, “When I see something’ I like, I gotta… I love it”. Well when it comes to tomatoes…exactly my sentiment Noah.
Diced, baked, roasted, sun dried, semi dried, or pureed, I don’t care how you give ’em to me, just make sure that I get ’em. Each week I go grocery hopping – I stop by the Union Square Farmer’s Market and scour every stall available. Once I’ve seen all the produce and assessed my options, I go back, filter down to (what I feel is) the best of what’s on offer and then make my way to a few supermarkets to find those missing pieces that are waiting to be ticked off of my list. Usually, the outcome: an assortment of tomatoes, a medley if you will. Plum tomatoes from Agata & Valentina, Heirloom’s from the market, and usually your standard cherry or beefsteak from Trader Joe’s. It’s a process you guys, and urge you to try it!
This week on a stop to Agata & Valentina, I picked up some fresh mini mozzarella di bufala balls, the type that just had to be paired with my tomato collection, and as soon as I got home I just had to have them. Yes, it was 10.00am and I had eaten breakfast just one hour earlier, but as I explained earlier, like Noah, if I really want something, I make sure that I get it.
This is a simple, classic salad. Use the right olive oil, some sea salt, and some juicy tomatoes and you can’t go wrong. This is the perfect dish to rustle up at the last minute for guests, to impress that special someone at a dinner for two or if you’re anything like me, then just a casual snack for one. Go on, we all need a little indulging once in a while.
You will need
- 1 handful of tomatoes of your choice (here I have used cherry, kumato, green, and heirloom)
- 1 handful mini mozzarella di bufala balls
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
- 1 pinch coarsely ground black pepper
- Cut the tomatoes into halves and quarters, leaving some of the smaller ones whole.
- Transfer to a bowl.
- Add in the mozzarella, olive oil, sea salt and pepper. You may also add in ripped basil, parsley or cilantro.
- Mix well and move into a serving bowl.