Tomatoes Mozzarella & Basil (Fjvm15A)

A fresh take on the classic caprese, this salad swaps the traditional plate of overlapping slices for cubed mozzarella and tomato wedges tossed in a basil-lemon dressing and piled over a bed of raw spinach.

The dressing is dead simple: basil, lemon juice, and olive oil whisked together. A light drizzle goes on the spinach first just to moisten the leaves, then the rest coats the cheese and tomatoes. Lemon juice instead of the usual balsamic gives this version a brighter, sharper edge.

Use the ripest tomatoes you can find. This salad has no cooking to hide behind, so ingredient quality is everything.

Chef Tips

• Chill the salad plates before assembling. Cold plates keep the spinach crisp and the mozzarella firm.
• Cut the mozzarella into cubes rather than slices so every forkful gets a piece of cheese, tomato, and spinach together.
• Dress the salad right before serving. Spinach wilts quickly once the oil hits it.
• Finish with a generous crack of black pepper. It adds warmth that rounds out the lemon and basil.

Variations

• Use fresh mozzarella instead of low-fat for a richer, creamier bite.
• Add sliced avocado or toasted pine nuts for more texture.
• Swap lemon juice for balsamic vinegar and add a drizzle of honey for a sweeter, more classic Italian approach.