Did you know that May is National Salad Month? Have you tried the recipe, Cherry Tomato and Mozzarella Salad?
Knowing this fact doesn’t make me want to break out the balloons and cheer to the tossed veggies. If anything, the coming of Spring entices me to make them! There’s something about the warmer weather, outdoor BBQ’s and the appearance of fresh veggies and fruits at market – it all makes me crave salads.
Being a fan of the usuals, like Caesar Salad, I also like to try different salads to add variety to a meal but also to the nutrient repitoire. One such salad that I enjoy making, is Cherry Tomato and Mozzarella Salad.
I tried a variation of it for the first time years ago, while staying at a Mexican Resort. It could have been the surroundings that softened my heart and pallate – but since it’s been a favorite salad of mine.
Here’s my recipe for Cherry Tomato and Mozzarella Salad, really easy and very tasty. Plus, it really does go with everything from fish to burgers to chicken. It’s pretty versatile too, I also make them into salad kabobs which would be great for appetizers this Summer.
Like a great pair of comfy jeans, this salad is both comforting, filling and will suit any occasion for years to come.
- 4 cups cherry tomatoes
- 8 oz. fresh mozzarella, sliced or cubed
- 2 tsp extra virgin olive oil
- 1 tsp kosher salt
- ½ cup basil leaves, chopped
- Salt and pepper to taste
- 1 pinch sugar
- Cut cherry tomatoes in half
- Slice or cube Cheese
- Tear or cut basil leaves into small pieces.
- In a bowl, gently mix tomatoes, mozzarella, and basil.
- Drizzle with the olive oil and sprinkle lightly with salt, pepper and sugar
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