Summer salad with cherry tomatoes, fresh mozzarella and homemade balsamic vinaigrette
I was inspired to make a salad the other day when I was grocery shopping after work and realized that everything in my basket was either processed or full of starch. Potatoes, frozen chickenless nuggets, and bagels are okay but there should be something green on the dinner plate too.
I immediately thought: fresh mozzarella salad! Someone had told me how wonderful the ball of white cheese tastes sliced up in a salad and how much different it is compared to the usual rectangular slabs that cost half the amount. I don’t buy cheese very often so I figured I may as well treat myself to this higher end cheese and see how good it really is.
As it turns out, there is a huge difference in flavour. It just tastes more fresh, that’s the only way I can think to describe it. I cut it into cubes and added it to a mixture of baby romaine lettuce, sliced cherry tomatoes and red onion. For sweeter red onions, soak the slices in cold water for at least 5 minutes. It helps to remove some of the bite.
For the salad dressing, I thought that a basic balsamic vinaigrette would pair well with the tomato and onion flavours. There wasn’t any in the fridge but I have an easy recipe that can be made in only three minutes.
In a glass jar, combine 2/3 cup of extra-virgin olive oil, 1/3 cup of balsamic vinegar, 1 clove of crushed garlic, 1 teaspoon of diijon mustard, 1 teaspoon agave syrup (or honey), and a pinch of salt. Shake it up until it’s blended. Now it is ready to use. The dressing only lasts about 3-4 days in the fridge, so you may want to keep that in mind before making it.
The salad isn’t filling enough as a complete dinner, but that’s what my processed meatless chicken nuggets are for. Main dish of salad + side dish of protein = a delicious, filling meal. It could also be served as a side-dish or as a light lunch.
It seems like summer is the best time for salads when ingredients can be grown locally and bought at a lower cost. There is an endless possibility of ingredient combinations. What do you normally add to your salad?
Thanks for stopping by!