Marinated Tomato, Olive, and Mozzarella recipe
Inspired by Spanish tapas, make this dish a day ahead so the flavors can fully develop; it will be ready for the picnic or patio in no time! Blanching the cherry tomatoes is worth the extra effort, it lets the tasty marinade really soak in!
1 package cherry tomatoes, about 1 pint, blanched and peeled
1 can pitted ripe olives, about 1 cup, drained with 1/4 cup of the liquid reserved
1/4 cup red wine vinegar
2 green onions, sliced thin
1 tablespoon garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
1 8oz mozarella cheese ball, cubed
In a medium saucepan, bring water to a rolling boil. Add cherry tomatoes and boil for 15 seconds; remove from flame and immediately rinse in cold water. Gently remove skins from tomatoes using a paring knife if necessary; place in a large bowl. Drain olives, reserving 1/4 cup of liquid. Add drained olives to tomatoes. Add sliced green onions.
In a small bowl, combine reserved olive liquid, vinegar, garlic, basil, oregano, salt, pepper, and olive oil. Stir until well blended; pour over tomato mixturee. Cover and refrigerate at least 3 hours or overnight; stir frequently. Chill until ready to serve.
Fold in mozzarella cheese cubes just before serving. Eat with wooden picks right from the serving dish, or use a slotted spoon to put onto plates to eat with silverware.
Yield: 4-6 servings.
To print this recipe for your Erik HOMEMADE(R) cookbook, click here->Download Recipe pdf Template-Marinated Tomato, Olives, and Mozzarella
This is the first in our Summer 2011 recipe series! Look for more delicious recipes as the summer goes on that are easy to make and you can enjoy anywhere!