0:01
You know we're getting towards the end of summer,
0:05
but I sure do want to take advantage
0:08
of the wonderful heirloom tomatoes that's coming in.
0:11
So I'm going to share with y'all,
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it's actually much like a caprice salad,
0:20
but if you look it up,
0:22
it'll be called fresh summer tomato Salad.
0:25
So I've got my heirloom tomatoes
0:27
and I'm cutting them in about a half an inch thick.
0:33
And if you can't find heirlooms,
0:37
don't worry about it.
0:43
nice fresh, big old tomato.
0:49
All right, and I think it's pretty, if you do 'em in
0:57
just look pretty on the platter.
1:00
Now you wanna make sure you salt and pepper this,
1:04
and somebody gave me this seasoning, so we're gonna use it
1:09
for the first time, Carolina Sunshine.
1:17
All right, now I have the fresh mozzarella
1:22
that's already sliced, which that makes it so easy.
1:27
I love to put this on my pizzas.
1:35
It's like they didn't slice it all the way through though.
1:50
That tomato was real fresh.
2:08
Okay, all right, now we're gonna come in with our basil.
2:12
And this has been washed
2:16
and cleaned and dried.
2:19
This is really an easy salad to put together y'all,
2:27
And you can see I got a lot of basil.
2:35
we're gonna take our basil and make us an oil
2:43
That was a big tomato, so I'm gonna give him
2:47
All right, I've already salted it,
2:49
so now I want to pepper it.
3:00
And I'm going to pile up some extra Mozzarella in the center
3:09
because I wanna make sure everybody
3:14
has plenty, plenty, plenty of the wonderful cheese,
3:20
'cause I like a bite of cheese with
3:25
every bite of my tomato and basil.
3:34
I'm gonna come back and pepper again.
3:41
Yay, we're halfway there y'all.
3:47
Okay, I'm gonna clean up
3:48
and then I'm gonna make a quick wonderful vinegarette
3:56
All right y'all, now we're gonna make the
4:01
dressing for our mozzarella salad.
4:07
So I'm bringing the water to a boil and I've got about
4:11
one and a fourth cup of basil left
4:13
after putting it on the tomatoes.
4:16
I've got me a bowl of ice water,
4:18
'cause when I blanch this I'm gonna dunk it right in there
4:21
so it can stop the cooking.
4:23
And then I'm gonna just pat it dry with a paper towel.
4:28
Oh, that basil smells so good.
4:31
Our water is boiling,
4:32
so I'm gonna blanch this for about 10 seconds.
4:35
It's not gonna take long.
4:55
And a couple to grow (indistinct).
5:03
I'm gonna plunge that into cold water
5:06
and that will stop the cooking process on it y'all.
5:15
And it'll keep it nice and green.
5:19
It's not gonna be all the way dry y'all,
5:20
but I'm just gonna make sure I get the
5:23
bulk of the water right of it.
5:32
a fourth and a cup of basil really cooks down, doesn't it?
5:43
Our basil, a half a cup of olive oil,
5:48
and I'm using this wonderful olive oil from my friends at
5:55
They make the olive oils that we carry in the store,
6:00
and they're great people,
6:04
and they make the best olive oil.
6:07
Great, now I'm gonna stick with this Carolina sunshine salt.
6:11
The key to this salad being really, really good
6:17
is salt, you got to have the salt for it.
6:27
I wanna make sure this is on proper.
6:32
That looks pretty good y'all.
6:47
Y'all know I wanna get all that basil out of there,
6:51
but that might take a little while.
7:04
sample it to see if we've got enough salt,
7:07
'cause as I was saying,
7:30
That's good, but I'm gonna add a little bit
7:32
of my kosher salt to it.
7:52
Gonna add just a little bit more.
7:56
Just a little bit more pepper.
8:08
It is almost like a pesto isn't it y'all?
8:11
- [Staff] Yes, without the pine nuts.
8:14
- Yes, without the pine nuts.
8:21
And what a pretty color this is.
8:25
You know, it's just beautiful.
8:30
Beautiful, beautiful, beautiful.
8:33
And if you wanted to double your recipe,
8:38
this'll hold in your refrigerator for a few days
8:43
and you can use it like on a regular salad.
8:48
Right, one big in turn on the Carolina Sunshine.
8:54
Thank you, I can't remember who sent me that,
8:56
but I appreciate, I appreciate y'all sharing with me.
9:07
This is an easy salad to pass at the table.
9:12
Everybody can just give 'em,
9:14
get 'em a big old thick slice of tomato.
9:26
And they got plenty of extra mozzarella.
9:34
You might should have waited, Theresa.
9:38
- [Theresa] Don't pick, gotta take a picture.
9:40
- Oh, I forgot (laughs).
9:42
I'm thinking about my picture taken.
9:45
- [Theresa] Trying to show them a pretty picture before.
9:54
Love and best dishes y'all.
9:56
Take advantage of those late summer tomatoes that are
10:00
so wonderful, especially the heirlooms.
10:06
Hey, y'all, it's Paula Deen.
10:07
Now, if you enjoyed this video, be sure to like it
10:11
and click the subscribe button as well as the notification
10:15
and bail to be alerted when I post a video.
10:19
Love and Best Dishes Y'all.
