A fun take on a caprese salad, the smoky mozzarella makes this salad to-die-for delicious! It’s the perfect summer side for a barbecue, picnic, or night in.
Watch the full video on how to cook this dish on my IGTV channel on Instagram @Andreas_Cooktales!
4 servings
Salad:
1 cup dry white quinoa
1 ½ pounds ripe heirloom tomatoes – diced
Kosher salt and freshly cracked pepper
1 pound smoked mozzarella cheese – grated
10 oil-packed sun-dried tomatoes – minced
1 cup chopped basil
2 tablespoons minced parsley
Dressing:
2 minced garlic cloves
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
¼ - ½ cup olive oil (I use half from the sun-dried tomato jar)
Kosher salt and freshly cracked pepper
In a medium saucepan, toast quinoa until fragrant over medium heat then cook with water according to package directions. When quinoa is cooked, add to a salad bowl with the tomatoes, a heavy dash of salt and pepper to season, mozzarella, sun-dried tomatoes, basil and parsley. Toss together and set aside.
Make the dressing by whisking together in a bowl or shaking in a mason jar the garlic, Italian seasoning, Dijon, vinegar, olive oil, and a dash of salt and pepper. Pour over the salad and toss until completely coated. Taste for seasoning and add more salt and pepper if needed.