Thursday, April 7, 2011

2 Tomato Salads

Here are two of our favorite summer salads. Nothing beats bright, fresh, ripe tomatoes, and once you start pairing those with the tang of viniger and the crunch of cucumber. It's over!

Tomato, Mozzarella and Basil Salad with Balsamic Glaze

Prep Time: 5 minutes
Serves: 6


1 or 2 large beefsteak tomato
1 pint cherry tomatoes
1 ball fresh mozzarella cheese
Fresh basil (about 5 leaves)
Balsamic reduction glaze
Sea salt


1. Cut the beefsteak tomatoes and fresh mozzarella cheese into six ½" thick slices. Cut the cherry tomatoes in half.

2. Place the tomato slices around a plate, and top each one with a slice of cheese then toss on the cherry tomatoes. Tear the fresh basil into small, bite size pieces, and sprinkle over the tomatoes and cheese. Drizzle on the blasamic glaze and sprinkle lightly with fresh ground sea salt.


NOTE: I'm lucky here in Canada because our grocery gain (Loblaws) carries a store brand PC balsamic glaze that's fantastic. If you're not so lucky to find one to keep on hand in the fridge, don't fret because it's a BREEZE to make yourself. Here's how:

Balsamic Glaze Recipe

Prep Time: 1 minute
Cook Time: 15-20 minutes, give or take
Makes: ¼ - ½ cup of glaze


1 cup balsamic viniger
1 tbsp honey (or white sugar, or brown sugar)


1. In a sauce pan over medium heat combine viniger and sweetener. Boil over medium heat until reduced by 50 to 75%.

This is delicious over meat, salads, and even ice cream.

Tomato and Cucumber Salad

Prep Time: 5 minutes
Serves: 6


1 large beefsteak tomato
1 pint cherry tomatoes
1 cucumber
White vintager


1. Cut the large tomato and cucumber into bit size pieces, cut the cherry tomatoes in half.

2. Put all pieces in a glass bowl (never metal, it will end up tasting tinny). Add white vinegar (about ½ a cup) and salt (about 1½ tbsp). Toss together and taste, adjusting your flavoring as needed.


Jen said...

add fresh squeezed lemon juice to this. yum!!!

Katrina said...

Yes! I keep meaning to make your mom's recipe and getting a picture up of it too, with all the peppers and onion, and the better "dressing". This weekend I think I'm going to have to!