Heirloom Tomato & Mozzerella Salad

Heirloom Tomato & Mozzerella Salad with Grilled Ciabatta and Arugula


1 lb heirloom tomatoes

2 oz Bufalo mozzerella

3 tablespoon olive oil

1/2 teaspoon kosher salt

1 teaspoon Gremolata*

1 teaspoon balsamic reduction*

1 slice ciabatta bread


equal portions of lemon zest, minced garlic and chopped parsley

*Balsamic Reduction

slowly reduce 1 cup of balsamic vinegar by approx. 75% and add 1/4 cup of sugar


brush bread with olive oil and toast on grill

slice tomatoes and cheese

layer on top of bread

sprinkle gremolata on tomatoes with kosher salt

place arugula on top and garnish with balsamic reduction

Noon Cooking - June 19, 2010