It has been raining all week here in Northern Colorado, but the weather is supposed to make a change for the better – just in time for the holiday weekend! The nights and mornings are much more crisp, fall is totally in the air! I love fall but am not really looking forward to the snow and the lack of summer produce like the wonderful tomatoes and basil used in this salad. (the bowl & spoon are from Greece, how cool is that! My husband’s parents brought it back for us several years ago. Greece is on my list of places to visit…hopefully soon!)
This salad can either be layered in rows – tomato, cheese, basil – or mixed up like it is here.
time: quick, about 5 minutes unless you cut really slowly
1 tomato (or half & half of red & orange, or whatever colors – you can also use cherry tomatoes)
handful of basil, torn up
buffalo mozzarella (the kind in water, though regular mozzarella will work too but it’s not as good)
Lawry’s season salt
1) Cut the tomatoes up into bite sized pieces, tear the basil up, cut the buffalo mozzarella into bite sized pieces (if you are doing the layering method slice the tomato & mozzarella into circles) and place is a shallow bowl.
2) Stir up the balsamic vinegar & olive oil, about 3 teaspoons of olive oil and 1-2 teaspoons of balsamic vinegar. Sprinkle in the pepper & Lawry’s season salt to taste. Pour the vinaigrette onto the tomatoes, basil and cheese – gently mix in the vinaigrette.