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With the 4th of July looming, I’ve been invited to a virtual potluck with the SoCal Lady Bloggers; and like any decent potluck, I do have to bring a dish to the party; so here’s my contribution below.
This time of year, I am always happy that I have a garden. Some seasons I tend to ignore it; but this time of year I’m just thankful that I’ve had enough foresight to plant some vegetables for my dinner table.
Several years ago, I discovered the inspiration for this recipe in a magazine; and now my neighbor and I will make this salad several times over the course of tomato season–whenever we get enough home-grown tomatoes to fill our bowls.
Over the years I’ve adjusted and changed the ingredients–testing and trying out different combinations of things, until I have settled on this (you may adjust ingredients as you like–I tend to be one of those cooks who measures by sight rather than by utensils anyway).
- 4 cups halved cherry tomatoes (depending on how much you want to make, I generally just fill a bowl)
- 1 cup mozzarella cheese; fresh if possible, cut into bite-size pieces (optional if you like or don’t like cheese)
- ¼ cup fruity olive oil (again–this depends on the amount of tomatoes used)
- 5+ tablespoons balsamic vinegar (I LOVE balsamic vinegar; you should do a taste test before step 2)
- fresh chopped parsley
- fresh basil (chopped for the dressing, some whole leaves for appearance at the end)
- 1 teaspoon dried oregano (I don’t always add oregano)
- ½ teaspoon salt (lately, I’ve been experimenting with different salts–current favorite is from Pampered Chef)
- fresh-ground black pepper to taste
- 1 teaspoons white or brown sugar
- In a small bowl or cup, mix together oil, balsamic vinegar, herbs, salt, and sugar.
- Pour dressing over cherry tomatoes and mozzarella chunks in a serving dish, and gently stir to coat. Chill for at least 2 hours–the longer it marinates, the better it tastes.
- Gently stir from bottom to top, coating all the tomatoes and cheese, and garnish with whole basil leaves before serving.
That looks and sounds so tasty. I am a huge fan of tomatoes!
Angela @ Nine More Months recently posted..Orange County to Austin and back in one weekend.
I’m spoiled every summer; I will hardly ever eat tomatoes unless they are home grown or from a local stand.
This looks delicious AND healthy!! Can’t wait to try it!
Rebecca Rider recently posted..Farmers’ Market Adventure!!!
Tomatoes and mozarella are such a great pair!
Megan recently posted..Marshmallowey cereal cake
Especially when you mix them in balsamic vinegar!
I came over from The Sits Girls. Thanks for a new recipe it sounds yummy.
michelle recently posted..Favorites Friday–Cumberland Island National Seashore
Thanks for stopping by!
Oh, this sounds tasty! Thanks for sharing… I may just have to make this for our 4th of July gathering.
Shannon recently posted..Friday Favorites
I’ve been told I HAVE to make it for our bbq!
Sadly, our garden has not produced much this year.
Great recipe to try! I’m visiting from SITS and the Blogathon 
Happy weekend!!
Andrea
Andrea @ No Doubt Learning recently posted..Playful Learning Spaces eCourse Giveaway!!
Sounds great! Wish I had planted smaller tomatoes this year. My larger ones are just starting to ripen. Have you planted heirloom ones before?
Caren with a “C” recently posted..Lemon Cupcakes with Raspberry Cream Cheese Frosting
I’ve never tried heirloom tomatoes; maybe one of these days I’ll have enough room to try a bunch of different varieties.
This sounds so great. I love fresh fruits and veggies!
I can’t wait until summer again.
April Dabel recently posted..Breakfast Casserole