Tomato Mozzarella Salad
I love green salads and eat them as often as possible. However – nothing beats our favorite – Tomato Mozzarella, officially known as Caprese Salad.
This is one of the easiest salads to make – and one of the most attractive sides to adorn your plate. I made this last night – the Northrop family actually had dinner at home, prepared by us! That hasn’t happened for a long time, sad to say.
Main Street Market currently has yellow and orange tomatoes for sale, in addition to all the red varieties. I used Campari’s, yellow and orange tomatoes, sliced in a shallow bowl. I added BelGioioso fresh mozzarella (I use the pre-sliced logs and cut them in half again), and fresh basil from the herb garden in front of the store. I pour Newman’s Balsamic Vinagrette, just a little, over the salad and very gently toss. I know some people use extra-virgin olive oil, but I like the flavor of either the Lite version or regular. (I am not sure which I used yesterday; the bottle I have doesn’t have a label. That’s why it is in my refrigerator!) Let it sit on the counter – do not refrigerate! – stir every once in a while, garnish with a sprig of basil – and voila!
Even though it was raining, Steve cooked flank steak on the grill. Thinly sliced flank steak, fresh sweet corn, tomato mozzarella salad and crusty cheese bread from our bakery – delicious! For dessert, sliced peaches and blueberries over vanilla ice cream. And,all of us around our table – very nice.