Aug 23, 2011

Recipe for: Tomato + Mozzarella Salad

FROM THE KITCHEN OF: Isabel Canfield
TOTAL TIME: 10 minutes
MAKES:
4 servings

Saturday morning, Jared and I woke up bright and early because his mom was in town for the weekend. We had decided the night before that after our morning coffee and breakfast pastry, we’d show her the South of the James Market, a farmers’ market located in Forest Hill park in Richmond, Virginia.

If you’ve never been there before, it is one of the bigger farmers’ markets in town with over 50 local growers and artisans selling apparel, meats, dairy, produce, wines, breads, pasta, pottery and so much more. We did arrive a little on the late side, but it was still busy as hell with lots of goodies to choose from.

These beauties immediately caught my eye — little tomatoes in a medley of colors and petite sizes. I couldn’t resist buying these because I thought they would be perfect a salad. As soon as we got home, I put together this refreshing and light tomato and mozzarella salad ideal for any warm day.

INGREDIENTS:
1 large pint of little tomatoes
5 leaves of basil, thinly sliced (also known as chiffonade)
1 ball of mozzarella, cubed
1/4 cup red onion, diced
1/4 cup olive oil
1/4 cup white wine vinegar
salt + pepper

DIRECTIONS:
1. Prep the tomatoes. Rinse and pat dry the tomatoes. Quarter the tomatoes and place in a medium-size serving bowl.

2. Add basil, red onion and mozzarella. In the bowl with the tomatoes, add the thin slices of basil, diced red onion and cubed mozzarella. Toss together gently.

3. Add liquids. Once tossed, add the olive oil and white wine vinegar. Mix together with a spoon and add salt and pepper. Taste to check on seasoning. Cover with plastic wrap and refrigerate until ready to serve.

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