It’s still tomato time!
Hopefully everyone has been feasting on some version of pico de gallo recently, but don’t forget to make a tomato basil mozzarella salad before the season is over.
This dish is definitely a summer staple. I start making it as soon as I see tomatoes around and I am continuously doing variations throughout the summer.
This salad is composed of just a few basic ingredients:
- Fresh, local tomatoes, cut into bite-sized pieces
- Fresh basil, chopped
- Fresh mozzarella cheese, sliced
- Balsamic wine vinegar (or use my recipe for white pine infused apple cider vinegar)
- Olive Oil
- Salt and pepper
- I generally also chop some onion into the mix.
Once you’ve chopped all the ingredients, place the vegetables, basil, and cheese together in a bowl. Sprinkle olive oil and vinegar over the top. Dash with salt and pepper. Mix well.
This salad is delicious for lunch, as an afternoon snack, or as a side dish for dinner. It’s a welcome relief from the heat of summer.
To experiment with some variations, try adding chopped cucumber or fresh corn to the mix. Practice using different dressing combinations on the salad. Or experiment with a variety of cheeses (I haven’t found a cheese I don’t like in this mix! Parmesan definitely works well, too).
Have fun with the abundance of tomatoes!