Foodie: Heirloom Tomato, Mozzarella and Avocado Salad with Garlic-Chile Oil

The perfect toast to the end of summer— a messily assembled plate of sweet Heirloom tomatoes, local mozzarella and a cheaper than cheap avocado from my corner produce guy. God, I adore him. Budget produce crushes aside, this is a truly notable plate. Here’s how I do it. Pick out a beautifully colored tomato (I’m partial to the sweet, yellow ones) and slice it thinly. Do the same with the avocado and a small round of creamy mozzarella. I have full faith that you’ll arrange it with greater finesse than yours truly. Drizzle with homemade garlic-chile oil for a burst of heat and dig into the last bites of summertime.

Heirloom Tomato, Mozzarella and Avocado Salad with Garlic-Chile Oil

1 Heirloom tomato, sliced 1/4 inch thick

1/2 avocado, sliced

4 slices of fresh mozzarella

For the Garlic-Chile Oil:

1/4 cup olive oil

4 cloves of garlic, sliced

1-2 pinches of red chile flakes

1 tablespoon pine nuts

Zest of one lemon

Kosher salt and freshly cracked pepper

Arrange the tomato, avocado and mozzarella slices on a plate and set aside. Heat a small pot over low heat and add the oil, garlic and chile flakes. Let the garlic and chile flakes simmer for 10-15 minutes, taking care not to let the garlic brown. Turn off the heat and add the pine nuts and lemon zest and let the oil steep for another 15 minutes. Drizzle two teaspoons of oil over the salad and season with kosher salt and freshly cracked pepper.

By: Rachel Tucker | Image: Rachel Tucker

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