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Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar
Recipe courtesy Bobby Flay
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
- Salt and freshly ground black pepper
- 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
- Green Chile-Cilantro Oil, recipe follows
- Chipotle Vinegar, recipe follows
- GREEN CHILE-CILANTRO OIL:
- 2 cups extra-virgin olive oil
- 1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
- 1/4 cup cilantro leaves
- Salt
- CHIPOTLE VINEGAR:
- 1 cup red wine vinegar
- 2 teaspoons chipotle pepper puree
- Salt
Directions
Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.
Combine all ingredients in a blender and blend for 5 minutes.
Blend all ingredients in a blender until smooth.