Still, every year I am so jealous of people who can plant a little garden and get beautiful veggies and herbs by summer’s end. This year I decided to give herbs a try and I was met with some success. I planted basil, cilantro, parsley, chives, dill, and oregano. What I ended up with is a lot of weeds, a sprout of dill, a little tiny bit of cilantro, the start of some parsley and more basil than I know what to do with at this point. The basil has pretty much become a monster plant.
While the last thing the world needs is another recipe for such a simple salad, I figured I’d share the basic idea here because just posting my failed attempt at growing herbs isn’t all that exciting. And I’ve come realize that I do one thing that most people do not… I add some red onion. Is that weird? I just like the contrast of flavor it has against the other ingredients. Don’t use too much though or it will overpower everything else.
On the day I went to pick up the tomatoes, the larger vine-ripened and beefsteaks weren’t looking so hot. They were kinda pale and not a juicy red color, so I went with roma that day. Use any kind you prefer.
*Serves how ever many you want!
- fresh, beautifully ripe tomatoes
- fresh mozzarella
- red onion
- balsamic vinegar
- extra virgin olive oil
- salt and pepper
Fast and Loose Directions:
- Evenly slice your tomatoes and mozzarella to be about the same size. Generally I use about 25% less mozzarella than I will tomato. Layer on a plate.
- If doing larger slices of tomato and mozzarella, thinly slice red onion, or mince red onion if using smaller, bite-sized portions. As a general rule, I will only use about the same amount of red onion as I will basil. Layer in or on top of salad.
- Tear or mince basil. You can leave it whole as well and layer in-between the mozzarella and tomatoes.
- Season with salt and pepper, than lightly drizzle with olive oil and balsamic vinegar.