Creamy tomato and mozzarella salad is a nice alternative to the more traditional Caprese Salad. Both have their place as an exceptional first course or appetizer and both feature ripe tomatoes and fresh mozzarella nicely as the star ingredients. Yet creamy tomato and mozzarella salad have an element of surprise with heat from the jalapeño chilies, a slight brininess from the capers, and a bright lemony creaminess from the dressing.
To make this mozzarella salad sing like the opening act of an all-star concert, be very particular about the ingredients you use.
First and foremost, only use perfectly ripe tomatoes and locally grown tomatoes if you can get them. This mozzarella salad is at its best when the tomatoes are in season and bursting with sweet sun-ripened flavor. Out of season tomatoes just won’t do the salad justice. The juices from ripe tomatoes will blend into the dressing creating a sauce perfect for soaking up with good crusty bread. If you must make this salad before or after tomato season, use cherry or grape tomatoes as you can get a good tasting and ripe, hydroponically grown grape tomatoes during the year.
Also, use any variety of tomato, as long as the tomatoes are ripe. If you like to mix things up, use a variety of tomatoes with different shapes, sizes, and color. Yellow tomatoes are especially nice in this mozzarella salad as they have less acid than the red variety.
Second, use only fresh mozzarella. The vacuum sealed mozzarella you find in the dairy section of the store is no substitute. Even the brand that looks like it is fresh mozzarella. If it is vacuumed sealed it is not fresh. Don’t even think about it. That cheese works nicely on a pizza but not in a salad. Fortunately, several markets make their own mozzarella, so it is not hard to come by. Often the mozzarella is kept in water, or just freshly wrapped in plastic wrap and sold the day it is made. Buffalo mozzarella is another alternative if you can find it.
Extra Virgin Olive Oil
Third, use the best tasting extra virgin olive oil you can afford. Don’t use the generic extra virgin olive oil that is really a blend of oils, but real extra virgin olive oil with a fruity and peppery note and body. You do not need to buy the most expensive one, just a good one that you like.
More tomato recipes
By using the best quality ingredients, this mozzarella salad is hard to resist. It is immensely satisfying as only food made with fresh quality ingredients is. Both tomatoes and fresh mozzarella taste best when they are at room temperature, so serve the mozzarella salad at room temperature. Though, it is easier to slice mozzarella when it is cold and right out of the refrigerator. I recommend making the salad no more than an hour before you want to serve it. Unfortunately, mozzarella salad is not a make-ahead meal.
Additionally, I recommend slicing the mozzarella and tomatoes into reasonable size slices. My yellow tomato was very large, so I cut each slice into quarters. It was a lot more manageable that way. Also, I cut each mozzarella slice in half, especially the middle slices.
If you wish, you can rip large bite-size pieces of the mozzarella and scatter the pieces over the tomatoes instead of layering each slice. This looks especially nice when you have different varieties of tomatoes in your salad and you arrange the tomatoes and mozzarella in a random pattern.
Mozzarella Salad makes a delicious first course or an appetizer with slices of grilled crusty bread like a baguette. You are going to want something to soak up the delicious juices from the tomatoes and dressing. Either way, this tomato and mozzarella salad is a fine addition to your salad repertoire.
August and September are the best months to enjoy ripe tomatoes so go get some before they are gone.
This recipe is adapted from Marinated Mozzarella with Crème Fraîche and Lemon and Marjoram by Jamie Oliver’s cookbook, Happy Days with the Naked Chef, and Lemon Cream from Six Seasons by Joshua McFadden.
My Creamy Tomato and Mozzarella Salad recipe is part of a social media collaborative project featuring tomatoes. Below the recipe is a list of all the talented Instagramers and food bloggers who are participating in the #wesaytomatoes collaboration. Please check out their tomato recipes for more tomato inspiration
Creamy Tomato and Mozzarella Salad
Creamy tomato and mozzarella salad is a wonderful change from the traditional Caprese Salad. Like a Caprese salad, creamy tomato and mozzarella salad showcase both the tomatoes and mozzarella as the stars of the meal. Yet in this salad, the fresh mozzarella and sun-ripened tomatoes get a subtle yet complimentary embellishment from the lemon cream, minced jalapeño chilis, and fresh herbs. The layer of heat from the chili pairs nicely with the fresh cheese and creamy dressing and adds a crisp bite within this yielding salad. I like adding a subtle but briny tang to the salad, so I added capers for some extra lift.
This is one of those salads that you don't really need to follow the recipe ingredients amounts exactly. Use this recipe as a guideline and adjust the ingredients to suit your taste. The food pairings are lovely, but how much jalapeño, fresh herbs, capers, and dressing is best determined by your taste. If you use the best quality ingredients, this mozzarella salad is a winner no matter how much jalapeño you add. When adjusting the ingredients to your taste, remember to start with less as you can always add more. It is much harder to take away.
If you can find fresh marjoram substitute it for the oregano. This dish benefits from the flavor of fresh herbs, so do not use dried herbs. If you are not a fan of oregano, substitute it with fresh thyme, lemon thyme or rosemary.
This recipe is adapted from Jamie Oliver’s Marinated Mozzarella in Crème Fraiche with Lemon and Marjoram from his book, Happy Days. The Creamy dressing is adapted from Joshua McFadden’s Lemon Cream, in his book, Six Seasons
Best eaten at room temperature and the day it is made.
- 2 lbs (1 kg) ripe tomatoes any variety or color
- 1 lb (500 g) fresh mozzarella or buffalo mozzarella
- Kosher Salt and Fresh Black pepper to taste
- Lemon Dressing
- 1 lemon
- ½ - 1 jalapeño chili
- 1 TB capers
- Extra Virgin Olive Oil
- Fresh oregano or marjoram to taste about 2 teaspoons or more
- ¼ cup (60 ml) heavy cream
- 2 cloves garlic peeled and smashed remove green germ
- Pinch Kosher Salt
- Fresh ground black pepper
- ½ tsp of lemon zest
- 1 TB (15 ml) fresh lemon juice
- 1 TB (15 ml) extra virgin olive oil
Make the lemon dressing
In a small bowl add the garlic and heavy cream and allow to infuse for a couple of hours in the refrigerator. This gives you a nice garlic flavor without the bracing bite from garlic.
After 2 hours, fish out the garlic cloves from the heavy cream and add the Kosher salt and several rounds of freshly ground black pepper, and lemon zest.
Using a wire whisk, whisk the cream by hand until the cream just starts to thicken. Add the lemon juice and olive oil and whisk until airy but pourable. This won’t get thick like fully whipped cream. Taste and adjust the seasoning to your liking. Cover the bowl and keep in the refrigerator until ready to serve. Best if used the same day it is made.
Assemble the Salad
Slice the tomatoes a shy 1/2 inch (1 cm) thick and spread out in a single layer on a tray or cutting board. Lightly sprinkle the slices with flaky sea salt and fresh black pepper. Slice the mozzarella in ¼ inch (.5cm) slices.
Arrange the tomatoes and mozzarella slices around a platter by alternating slices of tomatoes with slices of mozzarella.
Slice the jalapeño pepper in half and remove the stem, white pith and seeds. The white pith and seeds carry most of the heat in the chili so if you want it a little spicier, leave some of the white pith intact. However, make sure you remove all of the seeds as they would look unappealing in this dish. Mince the jalapeño chili and sprinkle it over the tomatoes and mozzarella. You may only need about half of the jalapeño chili, but use as much as you want.
Sprinkle some of the fresh oregano, and capers over the salad. Pretend like you are Jackson Pollock and paint the tomatoes and mozzarella arrangement with the lemon cream. Depending on how thick the lemon cream is, I find it works best if you wave a spoon back and forth, filled with the dressing above the salad. You will get a random pattern of the creamy dressing but not a heavy and gloppy looking one. You will not use all the dressing. Serve extra dressing on the side for those who want more.
Add a drizzle of extra virgin olive oil over the salad and extra herbs, capers and minced jalapeño, flaky sea salt and fresh ground black pepper.
Serve room temperature as a salad or first course. Or serve as an appetizer with crusty bread or grilled bread.
This is best eaten the day it is made. If you have some leftovers, store in the refrigerator and eat up the next day.
Check Out What The #WESAYTOMAOTES Participants Made
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© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Damn the weather is funky this week, it is hard to believe it is July. There has been so much rain, I feel like I am living in a rainforest. Where did the summer go? I know rain is good for my garden, fills our reservoirs, and calms the earth, but man this constant shower is dreary. Before the deluge, I planned on making more recipes from my grill, but sadly these plans got flooded out. Fortunately, I could easily change plans with a chicken skewer recipe that has all the charm of a grilled dinner without lighting a match, Seared Chicken Skewers with Rosemary.
Seared chicken skewers are as easy to prepare as threading a needle. Ribbons of herb marinated chicken strips get skewered through rosemary stems then seared on a stove top grill pan or skillet. Once the chicken skewers get good and golden, they are popped in a hot oven to finish cooking in a wine bath. It may sound like a lot of steps, but the two-part cooking process goes by very quickly and effortlessly.
La Cucina Italiana
I first discovered the idea of using rosemary stems as skewers several years ago in La Cucina Italiana magazine, the English version, (May 2013). If you wish to browse through this lovely magazine online, you will need your browser to translate the pages for you. This picturesque magazine is all about Italian cuisine and Italy, and I only have this one volume. Their chicken skewer recipe is part of a feature on cooking with fresh herbs. I spotted their Spiedini di Pollo Marinato alle Erbe recipe, (which means herb marinated chicken skewers) because it uses woody rosemary stems for the skewers. What a clever use of something one would normally throw out.
We always have a lot of rosemary around our house because Joe makes a delicious sourdough olive rosemary bread for Rochambeau Farm Stand. Sometimes there is a lot of rosemary left over so I am always looking for recipes to use up any leftover sprigs. Fortunately, we buy our rosemary at a restaurant supply store and can get rosemary sprigs that are 10 to 12 inches long. These woody sprigs make the best skewers for grilling and a great substitute for bamboo skewers if you can get them.
Chicken Skewers with Rosemary
I love cooking with fresh herbs and use them whenever I can. A simple scattering of fresh herbs like basil, tarragon or rosemary lifts any food from standard fare to interesting and uplifting. This herb marinade is a good example of how using fresh herbs can make a big difference in flavor. It just wouldn’t taste the same if you made the marinade with dried herbs.
The only change I made is adding minced garlic to the marinade and Kosher salt to the chicken before adding the marinade. Adding the salt first gives the salt time to steep in the chicken meat. Boneless skinless chicken breasts need a lot of help developing flavor and I wanted the chicken to taste seasoned without being salty.
I thought the original recipe needed some more oomph, so I added a lot of garlic. What I then realized is this marinade is very similar to the marinade in my Lemon Herb Roast Chicken Recipe.
A bonus using this marinade is there is no acid to turn the chicken breasts mushy. As a result, you can easily prepare the marinade and chicken in advance, then skewer and cook the chicken right before you plan on eating.
Another aspect I like about this recipe is the two stages for cooking the chicken. First, you sear the chicken skewers, which only takes about 2 minutes per side, then the skewers are roasted in a very hot oven with some white wine. This creates a moist chicken with a light tasting pan sauce. This pan sauce helps keep the chicken tender and adds another layer of flavor to your meal.
If you wish, and already have the grill going for another food, sear the chicken skewers on your grill, then finish cooking them in the oven as directed.
Is It Done Yet?
The most difficult part about this recipe is determining when the chicken is done. Everything else is very straightforward. Like chicken kebab, the chicken gets packed in on the skewer making it difficult to determine when it is done. It is important to check the pieces in the middle of the skewer where it is compact and thus need a longer time to cook. Getting a good look at the inside of the chicken is difficult therefore a good instant read thermometer is your best tool for the job. I love my Thermapen thermometer, but any fast and reliable instant-read thermometer will work.
Vegetable Side dishes for Seared Chicken Skewers with Rosemary
These chicken skewers will pair well with many vegetables and sides. Here are just a few from my blog.
Check out my new Recipe Index. It is now easier to look up a recipe on my blog by clicking on a category in the recipe index. It is easy to read on a laptop or desktop computer. Unfortunately, the index and categories get spread out when viewing from a mobile device like your phone. You can find my recipe index at the top menu on my home page.
Seared Chicken Skewers with Rosemary
You can get long and woody rosemary sprigs at farmers markets, restaurant supply stores, or wholesale stores.
Seared Chicken Skewers with rosemary is an easy family meal or great for entertaining.
Depending on how big each chicken breast is, there is enough chicken for 4 people with hearty appetites or 6 to 8 people served with two other side dishes.
- 2-3 lb. (1 k -1.5 k) boneless skinless chicken breast -4 breasts
- 1 tsp (3 g) Kosher salt
- 3 - 4 cloves garlic minced
- 2 heaping TB (10 g) heaping Tablespoons minced rosemary
- 1 tablespoon (1 g) thyme lemon thyme if you can get it
- 1 TB (1.5 g) minced parsley
- Zest of one lemon
- ¼ cup (60 ml) 70 ml extra virgin olive oil, plus more for searing the chicken
- 8 - 10 bamboo skewers or long woody rosemary stems
- 1/2 cup (125 ml) dry white wine or dry vermouth Like Pinot Grigio or Sauvignon Blanc
Press on the chicken breast so they have an even thickness. You do not have to pound them out, just even them out a little. Slice each breast lengthwise into ¼ inch (.5 cm) slices. Add the chicken ribbons to a bowl large enough to hold all the chicken without crowding them and sprinkle with Kosher salt. Using clean hands, mix the chicken with the salt until it is evenly incorporated. Thoroughly wash your hands and the bowl of chicken aside.
Prepare the herb marinade
In a small bowl add the minced garlic, minced rosemary, thyme, minced parsley, lemon zest, and olive oil. Stir to combine. Remember to wash your hands after you mix the chicken before you touch anything else.
Add the herb marinade to the chicken and toss with your hands until the chicken strips are evenly covered in the herb marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 8 hrs.
Cook the Chicken
If you are using rosemary stems, cut the end to make a pointed tip for easy threading. Soak the bamboo skewers or woody rosemary stems in water for 30 minutes. Bring the chicken out of the refrigerator to rest on the counter and come up to room temperature.
Preheat the oven to 450°F / 230°C / Gas Mark 8. Slide the oven rack in the middle position.
Thread each skewer with the chicken slices. You can roll up each slice and spear it on the skewers, or weave each slice of chicken, over and under the skewer creating a ribbon of chicken. Squish the threaded chicken to make room for another slice. Depending on the length of each skewer, you can fit 3 to 4 slices of chicken on each skewer. Be careful not to pack the chicken in too tightly.
Heat a grill pan or a large skillet on medium-high heat. Add about 2 tablespoons of olive oil. When the grill pan is good and hot, add the chicken skewers to the pan. Only add enough skewers to not crowd the pan, about 3-4 skewers. Sear the chicken until nicely browned, about 2 minutes. Turn the chicken over and sear the other side, about 2 minutes more.
Place the seared chicken skewers in a baking dish large enough to hold all the chicken in a single layer without overcrowding, but small enough so the liquid won’t dry out when cooked. See Note.
Continue to sear the remaining skewers in batches until all the chicken is seared.
Add the white wine or dry vermouth to the baking dish holding the chicken skewers. Add more if the wine does not cover the bottom of the pan.
Place the chicken in the oven and roast until done, about 10 minutes. Start checking the chicken at around 8 minutes. A good instant read thermometer is your best tool here for determining if the chicken is done. Aim for an internal temperature of 165°F / 74° C. Once done, take the chicken out of the oven and let it rest for 5 minutes.
Serve hot with pan juices with grilled asparagus or zucchini.
The original recipe calls for a 9" x 13" (23 x 33 cm) baking dish. That is a little too small to fit 8 skewers without overlapping. Often, I needed to nestle each skewer around the dish with some laying vertical and others horizontal at the top and bottom of the dish. Trim each skewer to help them fit easily in the pan. Other times I used a larger baking dish 15" x 10.5" (38 x 27 cm) which is a tad too big. When I use a bigger baking dish I add more wine to make sure the liquid covers the bottom of the pan, so it does not dry out in the oven.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.
Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.
Salsa for Grilled Mahi Mahi
Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.
Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.
Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.
One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.
Switch it Up
This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.
If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.
Use Grilled Mahi Mahi for Fish Tacos.
Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.
Grilled Mahi Mahi with Strawberry Salsa
Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño.
I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper.
The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi.
Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.
- 1 lb Mahi Mahi filet
- Kosher Salt
- Herbs de Provence
- Sweet paprika
- 1/2 TB Canola oil
- 6 oz /175 g Pineapple about 1 cup chopped
- 5 -6 oz / 190 g strawberries about 11 medium strawberries
- ½ Kirby cucumber (about 2 ¾ oz / 80 g)
- ½ -1 jalapeño pepper 38 g / 1 oz
- 2 green onions minced (white and light parts only)
- 1 TB pickled onions, finely chopped optional
- Small pinch of Kosher salt less than a 1/4 teaspoon
- Fresh ground black pepper
- 3 g basil leaves about 4-6 leaves depending on size
- 6 small mint leaves
- Squeeze of lemon juice from a quarter of a lemon optional
- ½ avocado optional
Prepare the grill
Prepare your grill according to manufactures directions.
While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator.
When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.
Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.
Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.
Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.
Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions.
Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.
If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
Add a squeeze of lemon juice just before serving. Best eaten immediately.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.