Yummy Tomato Salad
by Pineapple
I came across this lovely recipe this summer and have modified it a bit. The tomatoes are the key. And we live in Northern California so you can pretty much guarantee that you'll have your choice year 'round. And there's nothing finer than tomatoes from the Farmer's Market.
A scoop of this salad fits nicely on a bib of lettuce and tastes great with a huge chunk of fresh bread and a cool glass of Chardonnay. This salad also adds elegance to almost any main dish.
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Prep time: 15 minutes 4-5 medium size tomatoes, chopped and seeded(or, half to 3/4 of a basket each of yellow and red cherry tomatoes for nice presentation, halved) 1/2 C. chopped purple onion 1/4 chopped fresh basil |
8 oz. mozzarella in 1/2" cubes 1 Tbs. olive oil 1/3 C. balsamic vinegar 1/4 tsp. black pepper |
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Combine together tomatoes, basil, onion and cheese in a bowl. In a separate container, combine oil, vinegar and black pepper. Shake well. Add to salad mixture and blend. Cover and refrigerate for 1/2 hour, then serve. This salad goes well with grilled chicken and roasted potatoes. Enjoy!
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