Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar

  • 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
  • Green Chile-coriander Oil:
  • Chipotle Vinegar:
  • Salt and freshly ground black pepper
  • 1 pound fresh buffalo mozzarella, sliced 1/4-inch thick
  • Green Chile-coriander Oil, recipe follows
  • Chipotle Vinegar, recipe follows
Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.
2 cups extra-virgin olive oil
1 poblano chile, grilled, peeled, stemmed, and coarsely chopped
1/4 cup cilantro leaves
Salt

Combine all ingredients in a blender and blend for 5 minutes.
1 cup red wine vinegar
2 teaspoons chipotle pepper puree
Salt

Blend all ingredients in a blender until smooth.

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