This simple-to-prepare salad adds a sophisticated touch to any summer menu. Use organic ingredients whenever possible.
1 medium shallot, peeled and finely chopped (3 Tbs.)
2 Tbs. balsamic vinegar
1 Tbs. red wine vinegar
5 Tbs. extra-virgin olive oil
1 pint cherry tomatoes, halved
10 medium-sized fresh basil leaves, stacked, rolled, and sliced very thinly, divided
1/2 cup fresh flat-leaf Italian parsley, picked and chopped roughly, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (8-oz.) container fresh mozzarella cheese, drained and sliced thinly
3 large heirloom tomatoes, cored and sliced into medium-sized wedges
- In medium container with tight-fitting lid, combine vinaigrette ingredients. Close lid tightly, and shake well to combine. Or, whisk ingredients in medium-sized bowl to combine.
- Place cherry tomatoes, half of basil, and half of parsley in medium bowl. Combine gently with half the vinaigrette. Season to taste with salt and pepper.
- To serve, divide mozzarella among serving plates, and top with sliced heirloom tomatoes; season with salt and pepper. Top with cherry tomato mixture. Sprinkle remaining basil and parsley over each plate, and drizzle with additional vinaigrette to taste.
per serving: 296 cal; 9g pro; 25g total fat (8g sat fat); 9g carb; 37mg chol; 41mg sod; 2g fiber; 6g sugars
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