Spotlighting Arizona-grown Eurofresh tomatoes (they are cultivated in
Willcox and Snowflake), this salad from Kierland Commons’s North
is summer ready.
Eurofresh Tomato and Mozzarella Salad
Dressing:
1 C White balsamic vinegar
1/4 C Dijon mustard
1/4 C Honey
3/4 C Extra virgin olive oil
1/4 tsp. Kosher salt
Fresh ground pepper to taste
Salad:
1 Eurofresh tomato, cut into 6 wedges
1 Fresh mozzarella ball, cut into 8 pieces
3 Fresh basil leaves, torn into pieces
6 pieces Red onion, julienned
Celery hearts (inner part of
celery and yellow leaves)
1 piece Grilled Italian bread (use extra
virgin olive oil on bread before grilling)
Dressing: Place all ingredients into
mixing bowl except olive oil. Whisk
ingredients until incorporated and
slowly start adding olive oil. Once
emulsified, taste for seasoning.
Salad: Pull grilled bread apart and
place into mixing bowl with other
ingredients. Dress with one and a half
ounces of balsamic dressing and place
onto serving plate or bowl.
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