Bistro Salad
4-6 large vine ripe tomatoes
12 oz. fresh mozzarella
Extra Virgin Olive Oil for drizzling
Kosher salt as needed
Ground black pepper as needed
8 each 1/8″ slices french baguette
Olive Relish (recipe to follow)
Olive Relish
1/2 cup pitted kalamata olives, rough chopped
1/2 cup pimiento stuffed manzanilla olives, rough chopped
2 cloves garlic, minced
2 oz. sun dried tomatoes, reconstituted and chopped
1 Tablespoon fresh basil, julienned
1/4 cup extra virgin olive oil
Kosher salt and ground black pepper
To prepare relish: Combine all ingredients together except oil, salt and pepper in a mixing bowl. Stir in oil and season to taste with salt pepper.
Drizzle baguette slices with extra virgin oil and grill on both sides. Can be done a few hours ahead of time. Spoon some olive relish on each slice of baguette.
Slice the tomatoes into 24 each 1/4″ slices. Cut the mozzarella into 12 each 1/4″ slices. Alternate a slice of mozzarella in between every two slices of tomato forming a ring around the rim of the plate. Season the tomatoes and mozzarella with kosher salt and black pepper. Drizzle the extra virgin olive oil and balsamic vinegar over the tomatoes and mozzarella.
Place two olive bruchetta in the center of each plate.
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