2:48 pm - Wednesday, February 19 2020
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tomato and mozzarella salad

tomato & fresh mozzarella with Caesar granitaI was trying to think of what to call this dish.  It’s not a true Caprese salad as I did not include basil.  Tomato and mozzarella salad sounds so blah but there’s an ingredient that most definitely does not make this any way shape or form, blah!  The other day I posted Caesar granita atop freshly shucked oysters.  Caesar granita is what elevates these two humble ingredients (tomato and mozzarella) much like the addition of fresh basil does in a caprese salad.  I pointed out in my previous post that if you’re not a fan of oysters, the granita can also be used here.  I also have another idea using poached shrimp and Caesar granita (I think you will enjoy this, too).

If you can find fresh buffalo mozzarella, buy it!  It’s imported from Italy and something to definitely splurge on.  What is the difference between water buffalo versus cow mozzarella?  Buffalo mozzarella is creamier, softer, and more flavorful than the cow’s milk.  Water buffalo milk’s high-fat content is nearly double that of cow’s milk.  Either cheese is perfect for eating at room temperature.

heirloom or beefsteak tomatoes
fresh mozzarella, torn into chunks
extra-virgin olive oil
Caesar granita
sea salt and freshly ground black pepper

Cut tomatoes into thick slices or chunks.  Arrange on a plate and add mozzarella followed by a splash of olive oil.  Season with sea salt and freshly ground black pepper.  Add granita and serve immediately.

The Culinary Chase’s Note: The granita adds texture to the cheese and tomatoes.   Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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