Looking to make a gourmet salad from the comforts of your own home?
Look no further than Wednesday's Great Day when Chef David Vartanian from the Vintage Press was live in the Great Day Kitchen to whip up his special Tomato Mozzarella Salad.
You can catch Chef Vartanian daily at the Vintage Press, which is located at 216 N Willis St. in Visalia. You can call for reservations at (559) 733-3033 or check out their website at http://www.thevintagepress.com/ .
Here is Chef Vartanian's recipe for those who wish to try it at home:
6 vine-ripe Heirloom tomatoes
8 ounces fresh mozzarella
? cup fresh basil, sliced
6 cup assorted baby greens
1 red onion sliced
1/4 cup capers
24 Kalamata Olives
DRESSING:
½ cup olive oil
¼ cup balsamic vinegar
1 shallot, diced
Freshly ground black pepper
Coarse salt
Slice the ripe tomatoes into ¼-inch thick slices. Slice the cheese into ¼-inch slices. Prepare the vinaigrette by combining the vinegar along with the chopped shallot in a bowl. Slowly add the oil whisking it into the vinegar. Season with the salt and pepper, to taste. Place ½ cup of the assorted greens on each of six chilled plates. Arrange the sliced tomatoes and the cheese on the plate. Season the tomato and cheese with salt and pepper. Top with olives, capers and red onion. Drizzle the dressing over the salad and garnish with the basil. Serves six as a first course.
