Portabella Salad with Balsamic
Vinegar
Roasted red peppers are now available in most specialty stores. If they are not
marinated, you can marinate your own roasted peppers in the marinade discussed in the
recipe, "Marinated Grilled Portabellas"
Start with whole Portabella caps for this salad, because you need thinner slices than
those found in packages. Balsamic vinegar is generally available in specialty stores; buy
the best you can afford. The very old ones are sweet with an acid edge perfect for this
dish - although most good commercial brands will do. Do not substitute regular wine
vinegar.
Ingredients:
- 1 very large or 2 medium fresh tomatoes, sliced thin into about as many pieces as you
have or mozzarella
- 2 balls fresh mozzarella cheese, cut into ½-inch-thick rounds
- 1/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 2 whole Portabella caps, 3-4 inches in diameter, thinly sliced
- 2 whole marinated roasted peppers. Sliced into 1-inch-wide pieces
- 2 tablespoons finely chopped fresh basil
Preparation:
Alternate the slices of tomato and mozzarella on 4 plates. Blend together the oil and
balsamic vinegar and sprinkle half of it over the tomatoes and cheese. Then place the
slices of mushrooms and peppers crossed over one another on top of the tomato and cheese.
And sprinkle with the rest of the dressing. Finally, sprinkle the basil over top of the
entire salad and serve.
Serves 4.
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