Semi-Dry Tomatoes and Mozzarella Salad

1. 1

   Preheat the oven to 350-degrees.

2. 2

   Line a cookie sheet with aluminum foil.

3. 3

   Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon salt on top.

4. 4

   Bake for 4 hours.

5. 5

   Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl.

6. 6

   Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.

7. 7

   Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds.

8. 8

   Drain, and cool under cold running water.

9. 9

   Press the basil between the palms to extrude most of the water, then chop finely.

10. 10

    Add to the salad, toss well, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.