Fresh mozzarella and stacked heirloom tomato salad with green chilli cilantro oil and chipotle vinegar

  • Green Chile-coriander Oil, recipe follows
  • Chipotle Vinegar, recipe follows
  • 4 ripe heirloom tomatoes (different varieties and colors) or beefsteak tomatoes, sliced 1/4-inch thick
  • Salt and freshly ground black pepper
  • .5kg fresh buffalo mozzarella, sliced .5-cm thick
  • Green chilli-coriander oil:
  • 450ml extra-virgin olive oil
  • 1 poblano chilli, grilled, peeled, stemmed, and coarsely chopped
  • 56g coriander leaves
  • Chipotle vinegar:
  • 225ml red wine vinegar
  • 2 tsp chipotle pepper puree
  • Salt
1) 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 chilli-cilantro oil and chipotle vinegar and serve.
For oil:
Combine all ingredients in a blender and blend for 5 minutes.
For chipotle vinegar:
Blend all ingredients in a blender until smooth.

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