The food lab better home cooking through science ( PDFDrive ) 979

TOMATO AND MOZZARELLA SALAD WITH SHARP BALSAMIC-SOY VINAIGRETTE Salting the tomatoes before adding them to the salad draws out some of their juices, intensifying their meatiness I like to then add this extracted juice to my vinaigrette, along with some extra-virgin olive oil, to make use of every last drop of flavor NOTE: Use only the absolute ripest, peak-of-the-summer tomatoes and fresh mozzarella (preferably mozzarella di bufala, made from water buffalo milk) for this salad SERVES 4 1 small red onion, finely sliced (about ắ cup; optional) 2 pounds very ripe tomatoes (about 3 large), cut into 1ẵto 2-inch chunks 2 teaspoons kosher salt ¼ cup Sharp Balsamic-Soy Vinaigrette (here), vigorously shaken ¼ cup extra-virgin olive oil 1 pound fresh mozzarella cheese, preferably mozzarella di bufala, cut or torn into 1-inch chunks 1 small bunch basil, leaves removed and roughly chopped or torn (about ½ chopped leaves) Freshly ground black pepper ... 1 small red onion, finely sliced (about ắ cup; optional) 2 pounds very ripe tomatoes (about 3 large), cut into 1ẵto 2-inch chunks 2 teaspoons kosher salt ẳ cup Sharp Balsamic-Soy Vinaigrette (here), vigorously... di bufala, cut or torn into 1-inch chunks 1 small bunch basil, leaves removed and roughly chopped or torn (about ½ chopped leaves) Freshly ground black pepper