Ingredients
SERVINGS: 2-4 Serving(s)
- 1½ pounds tomatoes, cut into ¾-inch-thick wedges (if using cherry tomatoes, cut each in half )
- Fresh cracked pepper, smoked Maldon salt
- 2 8 ounce balls smoked mozzarella, sliced into ¼-inch rounds
- Fresh mixed greens, optional
For The Gremolata
- 1 bunch flat leaf parsley, finely chopped (about 1 cup chopped leaves)
- 1 tablespoon lemon zest, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, finely minced
- 3 tablespoons minced shallot
- 10 tablespoons olive oil
- ½ teaspoon salt
- ⅛ teaspoon fresh cracked black pepper (or 10 to 15 grinds of a pepper mill)
Instructions
Preheat oven to 350 degrees.
Lightly oil a sheet pan with olive oil. Arrange tomatoes in a single layer, drizzle a little olive oil on top, and season lightly with salt and pepper. Bake for 20 minutes. Remove and let cool.
Combine all the gremolata ingredients in a bowl, and let sit for 10 minutes to allow flavors to meld.
Arrange the mozzarella and roasted tomato slices on a platter in an overlapping manner. Spoon or drizzle the gremolata on top. Garnish with a few grinds of black pepper and a pinch or two of smoked Maldon salt. Enjoy with grilled or toasted bread, or serve over a bed of fresh greens.
