Red White and Blue Summer Salad with Homemade Mozzarella

I just made this patriotic salad the other day for Memorial Day and it was the perfect side to all the grilled food. The mozzarella is so creamy and salty and then it kind of melts when it hits the blistered tomatoes. All the strawberries and raspberries add such a delicious sweetness while the fennel gives a nice crisp clean crunch to the whole thing!

Red White and Blue Salad

Ingredients

• 1 pint cherry tomatoes
• 1 bulb fennel, thinly sliced
• 1 cup strawberries, sliced
• 2 cups watermelon, medium chopped
• 1 pint blueberries
• Homemade mozzarella (recipe follows)
• Mint and basil for garnish

Directions

In a large sauté pan add 1 tbsp. of olive oil and heat to medium high heat. Add the tomatoes and season with salt and pepper. Cook until they just blister and soften. Set aside.

In a large bowl add all the ingredients and combine. Serve immediately.

Homemade Mozzarella

Ingredients

• 1 lb. high quality mozzarella curds
• Water
• 1 tbsp. kosher salt

Directions

In a glass or heatproof bowl soak the mozzarella curds for about 10 minutes in lukewarm water. Let it sit to bring to room temperature. Drain the water and season with the salt.

In a small sauce pan heat 2 qts. water to 170 degrees. Carefully pour the hot water around the edge of the bowl until the curds are completely submerged. Try not to pour directly onto the curds.

Let them sit in the hot water for about a minute until the curds loose shape and begin to melt together, about 1 minute.

Using a wooden start stretching the cheese folding it over onto itself until its smooth and forms silky strands all melted together, about 3 minutes.

Start pulling fist full size pieces out of the water and shape into a firm ball by tucking it under itself. Pinch off and put back into bowl of warm water.  Then slice and add to the salad. Keep refrigerated.