This simple salad comes together quickly and always impresses. Pomegranate molasses acts like balsamic vinegar in this classic tomato mozzarella salad. The mint in place of classic basil is a fabulous flavor. Be sure to use very ripe, sweet tomatoes. In the off-season, use all cherry or grape tomatoes as those are typically the sweetest in the grocery store.
SERVINGS: 6 | RECIPE BY: MAUREEN ABOOD
2 ripe beefsteak tomatoes
1 pint sun gold cherry tomatoes, halved
1/2 pound 1-inch fresh mozzarella balls, drained
1 – 2 tablespoons extra virgin olive oil
1 – 2 tablespoons pomegranate molasses
Kosher salt and black pepper, to taste
5 leaves fresh mint, cut in chiffonade (thinly sliced)
Slice the beefsteak tomatoes from the stem end in 1/2-inch rounds. Arrange these in overlapping rows on half of a beautiful platter. Combine the halved cherry tomatoes and mozzarella balls on the other half of the platter.
Generously drizzle the olive oil and pomegranate molasses over the tomatoes and mozzarella. Dust with plenty of salt and pepper. Finish with the mint scattered on top of everything and serve immediately.