{ Serves 4 to 6 }
I really love that this salad produces so much flavor with so little effort. One of the best parts is the juice that’s left over on the plate. When I make this for DVF, she patiently waits for her guests to serve themselves, and then she’ll pour the beautiful tomato dressing over her whole plate of food.
dressing
1/2 serrano chile, thinly sliced (I keep the seeds in for a kick, but check yours—it might be too much)
1 garlic clove, minced
Leaves from 2 fresh oregano sprigs
2 tablespoons red wine vinegar
1 tablespoon agave nectar
1/3 cup extra virgin olive oil
Maldon or other flaky salt
Freshly ground black pepper
salad
6 large assorted tomatoes (the more colors and varieties, the better—deep red, green, yellow, Roma, beefsteak, heirloom)
1 cup cherry tomatoes—again, mixed colors would be ideal
About 10 ounces fresh buffalo mozzarella
About 8 fresh basil leaves
1 handful fresh flat-leaf parsley
1. To make the dressing, whisk together the chile, garlic, oregano, vinegar, agave nectar, olive oil, salt and pepper to taste in a bowl. Set aside for at least 10 minutes to infuse.
2. To make the salad, cut the large tomatoes into fairly thin slices and place them haphazardly on a serving platter. Halve or quarter the cherry tomatoes and sprinkle them on top of the tomatoes.
3. Lay the mozzarella on paper towels to drain the excess liquid. Tear the cheese into bite-size pieces and place them on top of the tomatoes.
4. Give the chile dressing another quick mix and taste it for seasoning. If it’s good to go, get a large spoon and slowly drizzle it over the salad, making sure that every part of the salad is covered with dressing.
5. Let the salad sit for at least 5 minutes before serving to give the tomatoes a little time to suck in some of that wonderful dressing, or cover and refrigerate if you’re not serving it immediately.
6. When you’re about to serve, tear the basil over the top and scatter with the parsley.
