Author Notes
This is the perfect combination of sweet, tangy and creamy and such a great way to highlight gorgeous summer produce. The honey-agrodolce vinaigrette is also really lovely and pairs nicely with each of the main ingredients. I could eat this all day long! —em-i-lis
Ingredients
-
1
ball best-quality mozzarella (buffalo mozz if you can find it)
-
2
pluots, washed, seeded and cut into thin wedges
-
2
small-medium green tomatoes (I used Green Zebras), washed and sliced into thin wedges
-
2 tablespoons
extra virgin olive oil
-
2 teaspoons
agrodolce vinegar (I use Katz Late Harvest Sauv Blanc; if you can’t find agrodolce, use sherry vinegar)
-
½ – ¾ teaspoons
orange blossom honey (or another nice, fragrant honey)
-
several good grinds of black pepper
-
6-8
fresh basil leaves, cut into ribbons
Directions
-
On a serving platter, place the ball of mozzarella. You can slice into or leave it whole.
Over and around it, gently toss the pluot and green tomato wedges.
-
In a small bowl, whisk together the olive oil, vinegar and honey. Pour some of it over the salad- you probably won’t use it all.
Grind fresh pepper all over the salad, sprinkle with the basil ribbons and enjoy.
See what other Food52ers are saying.