Mozzarella and Tomato Salad

Even though it’s winter that doesn’t mean you and the fam can’t indulge in some oh-so-

delicious mozzarella and tomato salad. Even the regular grocery stores are now stocking heirloom tomatoes and if they don’t then feel free to substitute any old tomato for this kid-approved salad. This quick and easy recipe comes to us courtesy of Chef Brendan Collins, the executive chef and founder of Larry’s in Venice and Waterloo & City in Culver City, who knows not only all about fine dining, but what kids like to eat. His daughter, Saffy is a huge fan of this colorful and tasty salad.

Ingredients:
4 large ripe heirloom tomatoes such as pineapple or early girl tomatoes, slicedas thinly as your knife will allow you
8 ounces fresh mozzarella, sliced 1/4-inch thick
1/4 teaspoon sea salt, fluer de sel or Maldon sea salt prefered
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
8 fresh basil leaves (very optional as green stuff usually gets the look)
2 tablespoons of white balsamic vinegar

Method:
1. Arrange the tomato and mozzarella slices on a plate, overlapping the slices and fanning them out like a deck of cards. I find it best to let my daughter help with this she does the mozzarella I do the tomato

2. Sprinkle with the sea salt and pepper. (Let them do the peppering, they for some reason find it extremely entertaining)

3. Drizzle with the oil and vinegar (same again let them help)

4. If you going to use the basil cut it as finely as possible for a better flavor explosion, just make sure to use a very sharp knife. (best not to let them  help at this point!!)

If you’re interested in hearing more about Chef Collins including the food he can’t live without, what his family ate for dinner last night, and his daughter Saffy’s favorite things to munch on then click here for the full interview with the notable chef.