Cast-Iron Cherry Tomato Mozzarella Salad
Char tomatoes in a dry, ripping hot cast iron pan and do the same with sliced red bell peppers. Both go straight into a smoky, sharp and fragrant vinaigrette. Once cooled, freshly torn mozzarella and basil are added and you’re ready for lunch! For a more substantial meal you could serve with grilled steak or chicken.
Recipe
1 lb. cherry tomatoes
4 tsp. olive oil, divided
1 tsp. Kosher salt
1 red bell pepper, cut into thin strips
8 oz. fresh mozzarella, torn in bite-size pieces (1-inch)
1/2 c. fresh basil, torn into coarse 1-inch pieces
Vinaigrette:
1 clove garlic
2 T. olive oil
1 T. + 2 tsp. red wine vinegar
2 tsp. fresh lemon juice
3 anchovies, minced
2 tsp. fresh thyme, minced (or 1 tsp. dried)
1/4 to 1/2 tsp. red pepper flakes
1/2 tsp. smoked paprika
1/2 tsp. Kosher salt
Sprinkle the garlic clove with a pinch of salt and using the side of your knife, mash and scrape until it forms a paste. Put in a large bowl with the remaining vinaigrette ingredients and whisk to combine.
Heat a cast iron skillet over medium heat until ripping hot. While it’s heating, toss the cherry tomatoes with 2 tsp. olive oil and 1/2 tsp. salt. Add to the skillet in one layer and cook for 4 minutes without disturbing. Stir gently and cook for 2 more minutes to soften a little further. Remove to the bowl with the vinaigrette and give it a light toss to coat.
While the cherry tomatoes are charring, use the same bowl and toss the sliced red pepper with 2 tsp. olive oil and 1/2 tsp. salt. Add to the skillet after removing the cherry tomatoes and cook as you did for the tomatoes, 4 minutes without disturbing, then stir and cook 2 more minutes. Add to the bowl with the dressing and cherry tomatoes.
Let cool for at least 30 minutes (up to 2 hours) before adding the mozzarella and basil. You don’t want the mozzarella to melt! Can be served cold or room temperature. I prefer room temp.
After the tomatoes and peppers have cooled, add the torn mozzarella and basil and mix gently to thoroughly coat all the ingredients. Transfer to a serving platter. Serve with a drizzle of olive oil and a crusty bread to mop up the sauce.