Tomato, Basil, and Mozzarella Salad

Fresh tomatoes, basil, and mozzarella…three of my favorite things to eat, in one great salad! This is another quick and easy tomato recipe that I adapted from my old cookbook, The Tomato Cookbook. Also known as a Caprese Salad, it makes a nice lunch or light dinner. I’m so glad my garden tomatoes and basil are doing well…it’s great to just go out into the backyard and pick your meal fresh from your garden!  I don’t use any bug sprays on my plants; instead, I planted a big bunch of marigolds (from seeds saved from last year’s garden) near my basil and tomato plants, and have found that marigolds really do help keep the bugs away. Little by little, I’m learning how to do things the organic way. 🙂

TOMATO, BASIL, AND MOZZARELLA SALAD

  • 1 1/2 pounds fresh tomatoes (about 5-6 medium size)
  • 12 ounces Mozzarella cheese
  • 1/4 tsp. each (or to taste) of salt, pepper, and sugar
  • 2-3 Tbsp. fresh basil leaves
  • 4 Tbsp. extra-virgin olive oil
  • dash of red wine vinegar (optional)
  • 2 Tbsp. toasted pine nuts (optional)

Slice the tomatoes and mozzarella cheese, and arrange on a serving platter. Season with salt, pepper, and sugar if desired. Scatter basil leaves over the tomatoes and cheese (if using large basil leaves, you can chop them if you want; if using smaller basil leaves, just keep them whole). Drizzle the olive oil over the tomatoes and cheese. Add a dash or two of red wine vinegar if desired. Sprinkle on the toasted pine nuts if desired (to toast the nuts, put them in a dry skillet over medium heat, stirring constantly until they are a pale golden color). Serve your salad with warm Italian ciabatta bread, garlic bread, or your favorite crusty bread. Makes 4 servings.

Linked to Just Something I Whipped Up MondayMarket Yourself Monday, and Rednesday.

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19 thoughts on “Tomato, Basil, and Mozzarella Salad

  1. ann

    One of my favorite salads. The first thing I planted in our new home was a big basil plant!
    Great photos. Now I’m starving and it is just too late to eat. 🙂
    Fondly,
    Ann
    @
    The Tattered Tassel

    Reply
  2. nannykim

    This is one of my favorite dishes. We first had it in Italy. Now we try not to eat cheese. So we make this with cucumbers, tomatoes, purple onions, basil, (and oil and vinegar–I even like it without the oil and vinegar)

    Reply

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