TOMATO, BASIL, MOZZARELLA SALAD



This is probably the biggest, single staple in our house. This little salad shows up frequently in photos of other recipes found here. The beauty of this salad is that it blends well with pretty much anything you are serving.

I especially love this salad with big hearty meals, like Beef Stew, Beef Stroganoff, Pork Roasts, Steaks, and so much more. It is light, refreshing and delicious. The best part? It takes only 5 minutes to put together. 

Italians, many times, eat their salads at the end of the meal, unlike "medicans" *LOL* (Americans) who eat most salads at the beginning of the meal. This salad cleanses the palette, leaving you refreshed or ready for the delicious tastes of whatever desert you might be serving afterwards.

It is also a way to ensure there is no leftover bread on the table, that would have to be frozen otherwise. The dressing is perfect for mopping up with crusty Italian bread, when all the tomato mixture is gone!!! This is also a recipe that you MUST taste as you go.

 

Prep Time: 5 minutes,  Cook Time: none, Yield: 4 servings

 

Ingredients:

3-4 vine ripened tomatoes, washed well and diced. *This is a dish where quality tomatoes are a must, there is no taste like tomatoes right off the vine. *TIP* Do not refrigerate tomatoes, unless they have already been sliced. If you do, they do not have a chance to ripen fully, and end up with literally no taste.

6 - 10 fresh basil leaves, chopped up into tiny bits (use dried if fresh is not available)

3- slices mozzarella cheese, diced small (I usually use  about 6 - 8 small, fresh mozzarella balls from my local Italian market, but Polly-O, or Maggio (whole milk) mozzarella, slices and dices well also. This can be found in most local supermarkets.
 

 

salt and pepper to taste.

Olive oil (I eye the amount, but just enough to coat everything well, and mix with the juices of the tomato)

Red wine vinegar (again, a matter of taste, I add a "splash" feel free to add more if you'd like)

Taste, add salt and pepper if necessary.
 

Directions:

• In appropriate sized bowl, place your diced tomatoes.

• Add your finely chopped basil.
• Now add your small diced mozzarella cubes.
• salt  liberally and pepper to taste. (I find that tomato salads require a bit more salt than you would normally use.)
• Mix well with a spoon.
• I make this so often so I don't measure, but now, in a circular motion, add the olive oil. (Around the bowl twice) You don't want to add too much, but not too little either. Refer to the picture below, to get an idea of how much to use. The oil and vinegar, mix with the juices of the tomato, leaving a delicious dressing.
• Do the same thing again, with red wine vinegar. Use less here however. You want to taste the hint of vinegar, but you don't want it to over power the salad either. Taste again. If there is too much oil, then add a bit more vinegar. If too much vinegar, then use a little more oil. You get the idea!!!
• Lastly taste again, and add more salt and pepper to suit your taste, if needed. 

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen