If you’re like me, you have people stopping by frequently during those long lazy days of summer. Sometimes it’s spur of the moment, but who wants to cook when you can be sitting on the patio with a chilled drink? Or maybe you got a last minute invitation to a friends’ houses and need to bring a side dish? This salad is perfect for hosting, visiting, or even your beach days and picnics! All it takes is four simple ingredients that blend like they were made for each other (I’m pretty sure they were!)and it’s the perfect non-cook salad for a hot day.
- 1 dry pint grape tomatoes. Grape tomatoes are bite size and firmer than cherry tomatoes so they hold their shape
- 1 package mini fresh mozzarella balls, usually in an 8 oz container, often found in the deli department
- 1/2 cup chopped FRESH basil leaves
- Summer white balsamic dressing (store-bought or homemade, see below)
- Rinse the tomatoes well. Buying organic is a good choice as tomatoes are in the dirty dozen from the Environmental Working Group this year.
- Drain the mozzarella balls in a strainer and let sit a few minutes before adding to the tomatoes.
- Rinse, dry, and chop the basil leaves. Add to your tomato/mozzarella bowl.
- Toss the salad with a light summer dressing. Use white balsamic instead of regular balsamic because the red turns the cheese a rust color.
- 1/4 cup good quality extra virgin olive oil
- 1/8 cup white balsamic vinegar
- 1 tbsp warm honey
- Salt and pepper to taste
Whisk together and drizzle over salad to taste. I prefer mine with just a touch of dressing, nothing heavy at all. The flavor for the salad is in the tomatoes and basil.
Tips to Remember
This salad tastes best fresh since tomatoes change flavor after refrigerating. Toss it together in literally five minutes before you need to serve!
If you become slightly addicted to this salad (like I did) you can vary it by adding chopped red onion, croutons, and even diced avocado. In the case of avocado, eat right away as they won’t refrigerate.