Carapelli Salad Recipe

This salad showcases the season's best heirloom tomatoes and herbs.

Ingredients
1/3 cup sun-dried tomatoes packed in oil, drained
3 tablespoons Carapelli balsamic vinegar
1 clove garlic, pressed
2 teaspoons salt
1/4 teaspoon red pepper flakes
2/3 cup Carapelli premium extra virgin olive oil
4 large ripe tomatoes, sliced into 1/4-inch thick slices
3/4-lb. fresh mozzarella, sliced into 1/4-inch thick slices
1/2 cup fresh basil leaves, cut into julienne strips

Preparation Directions
For dressing, in food processor or blender, blend sun-dried tomatoes, balsamic vinegar, garlic, salt and red pepper flakes until well combined. With machine running, gradually add olive oil in a steady stream; process until well combined. On a large, chilled platter, arrange tomato slices and fresh mozzarella. Top with fresh-sliced basil. Just before serving, drizzle with dressing. Serve immediately. Serves 8.

Leftover Dressing to the Rescue
Any remaining dressing may be served with a fresh salad or used as a dip for crusty bread or vegetables. Brush some on poultry or seafood before grilling.

Quick Tip:
If you are pressed for time, simply arrange tomatoes and mozzarella on well-chilled platter. Drizzle with a 2:1 ratio of olive oil and balsamic vinegar. Season to taste with salt, pepper and fresh basil.

Preparation Time: 15 minutes

Wine Suggestions: Pinot Noir, Merlot or Red Zinfandel

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