The classic summer salad gets a roasty cold-weather makeover.
2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
¼ cup Koukianaki extra-virgin bio olive oil
Kosher salt
200 gr. fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into
large pieces
Flaky sea salt
Country-style bread, brushed with oil, toasted in oven (for serving)
2 pints cherry tomatoes
Step 1
Preheat oven to 350°. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
Step 2
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
Step 3
Do Ahead: Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
source : bonappetit.com
I. koukianaki, Vrysses, Chania
info@domainkoukianaki.com
T. +30 6978 782468
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I. koukianaki, Vrysses, Chania
info@domainkoukianaki.com
T. +30 6978 782468
Powered by Mene & Jo
