Sunday, July 27, 2008

Cherry tomatoes, olives, and mozzarella salad

We're just now starting to get fresh, ripe homegrown tomatoes at our farmers' markets here in St. Louis. I live for this moment all year long as there is nothing more delicious and satisfying than sweet, sunny tomatoes. Tagert had a BBQ last night and I was on the hook for a veggie side so I pulled together this salad, variations of which I've made for years.

NOTE: I used a packaged mozzarella in tiny 1g balls called 'perlini'. If you can't find those, slices of fresh mozzarella will work just as well.

2 pints cherry tomatoes (I made this with one pint of yellow & one pint of orange for color)
2 cups pitted Kalamata olives
1 8oz. container of mozzarella perlini

1/2 cup olive oil
3 T white wine vinegar
2 T fresh lemon juice
1/2 t salt
1/2 t pepper
2 T chopped fresh basil
2 T chopped fresh parsley

Combine tomatoes, olives, and mozzarella in a medium bowl. In another both, whisk together olive oil, vinegar, lemon juice, salt & pepper until blended. Whisk in chopped herbs. Pour dressing over tomatoes, olives, and mozzarella and stir gently with a large spoon, making sure the dressing is evenly distributed. Cover and refrigerate, or serve at room temperature.

1 comment:

Anonymous said...

Why don't these reciepes state number of servings