Tomato Mozzarella Salad
|Buffalo/Low fat mozzarella||200 Gram (Paneer Can Be Used As A Substitute)|
|Pickled soft white onion slices||8|
|Italian herb dressing||1 Tablespoon|
|Basil leaves||1⁄2 Bunch (50 gm)|
|Extra virgin olive oil||2 Tablespoon|
|Seasoned tomato paste||1 Cup (16 tbs) (For Garnish)|
|Vinaigrette dressing||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Red wine vinegar||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
Arrange the tomato slices cut in half and pickled onion in overlapping layers on a platter. Drizzle with olive oil. Combine the Mozzarella pieces with olive oil and Italian dressing.Arrange the Mozzarella on top of the tomato and onion slices. Arrange the Basil leaves.
Combine the Vinegrette dressing ingredients, mixing well. Drizzle the dressing over the salad and let marinate for 1 to 2 hours or serve at once. Right before serving drizzle vinaigrette over salad and top with a dollop of Italian herb flavoured tomato paste.
Vinaigrette: Whisk all ingredients except olive oil. When thoroughly mixed drizzle in olive oil. (Keep whisking.)