Happy Marriages: Tomatoes Love Cheese

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“With their bright colour and fantastic balance of acidity and sweetness, tomatoes are a natural refresher and the perfect element for meals on warm and sultry days.”

– Jose Andres

Caprese Recipe Title

  • 16 Mini bocconcini, quartered
  • 1/3 C + 2 T Olive oil, divided
  • 1 1/2 t Maldon salt or 3/4 t fine salt and lots of freshly ground black pepper
  • 32 Cherry tomatoes, washed, dried, and halved
  • 2 T Balsamic vinegar
  • 30 Fresh basil leaves, washed and dried
  1. Whisk together 1/3 C olive oil, the salt and pepper in a bowl large enough to hold all of the bocconcini. Add the bocconcini and toss to coat well.
  2. Whisk the remaining 2 T olive oil and balsamic vinegar together in a bowl large enough to hold the tomatoes. Add the tomatoes and toss well to coat.
  3. Leave the cheese and tomatoes to marinate for about 30 minutes.
  4. When you are ready to serve, arrange the tomatoes and dressing on a platter. Dot the bocconcini and basil between the tomatoes.

Notes:

  • Reserve any leftover salad, dressing, and olive oil used to marinate the bocconcini to make a Caprese pasta salad:
    • For every cup of leftover salad, cook 1/2 C dry pasta of your choice in well-salted boiling water until al dente or to taste.
    • Drain the pasta well and toss with the remaining salad, dressing, and olive oil. Grate liberal amounts of Parmesan over the pasta salad. Add fresh basil leaves if desired.

Click for printable recipe: Caprese Recipe For Print


Tomatoes

Halloumi with Tomato and Garlic Ciabatta

  • Ciabatta loaf
  • Olive oil
  • Garlic clove
  • Tomato
  • 1/4-inch thick slices of halloumi cheese
  1. Split the Ciabatta loaf and brush with olive oil.
  2. Broil or grill the cut side in the oven or on the barbecue until well toasted.
  3. Peel the garlic clove and cut off the end of it so that you have a flat side to work with. Rub the flat side of the garlic onto the toasted ciabatta.
  4. Wash and cut the tomato in half.
  5. Rub the cut side of the tomato onto the ciabatta, squeezing so that the juice of the tomato soaks into the bread.
  6. In a dry non-stick pan set over medium-high heat, fry the halloumi until blistered and golden. Flip and fry the other side.
  7. Top the ciabatta with the halloumi and drizzle with olive oil. Consume immediately.

Click for printable recipe: Halloumi with Tomato and Garlic Ciabatta


Bon Appétit!

What is your favourite meal to eat on warm and sultry days?

What do you think?