This tomato salad is probably one of my favorite go-to salads to make. It’s quick, simple, easy, and lets the fresh ingredients speak for themselves.
- 3 to 4 plum tomatoes, coarsely chopped or sliced
- 1/4 cup cilantro, finely chopped (can also substitute with basil)
- 1 buffalo mozzarella, sliced
- 2.5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt, to taste
- ground pepper, to taste
Coarsely chop your tomatoes into eighths, or slice them. Whether your chop or slice your tomatoes is up to you. Either way, they should be relatively chunky with the seeds intact. Chop up your cilantro and slice the mozzarella.
If you substitute with basil, a trick I use is to arrange the leaves into a fan pattern, one on top of the next first, roll up the leaves and them chop across the roll. You will get the even strips of basil this way.
Throw your ingredients together in a bowl, drizzle with olive oil and balsamic vinegar, add the salt and pepper to taste, and give it a good toss so everything is evenly mixed together.
You’re done! Ready to serve. In less than 15 minutes.
Nothing shouts SUMMER like a fabulous chilled bowl (or cup) of gazpacho. Gazpacho is a chilled raw tomato-based soup that hails from Spain and Portugal – although some say that before that, it likely had Arabic roots. In any case, it’s a delicious, refreshing soup that fares well as a mid-afternoon snack, cocktail hors d’oeuvres, or appetizer. Even better, it’s incredibly simple to make. That said, note that this soup does need to chill for at least 2 hours, so if you’re crunched for time to serve something right away, it may not be the best soup to make.
- 14 large tomatoes
- 1 green capsicum pepper
- 1 red capsicum pepper
- 1 red chili pepper, deseeded (unless you want your soup quite spicy)
- 1 garlic clove
- 3 large basil leaves, fresh
- 1 lime, fully squeezed
- 2 slices of bread (wheat-based is best, but really, you can use any kind), toasted
- 2 tablespoons of oliver oil
- 2 tablespoons of red wine vinegar
- 1 to 2 tablespoons of honey
It’s a glorious, sunny spring day and I came home feeling inspired to have something as spring fresh as it was outside. I ended up settling on making a tomato dill chickpea salad.
- 3 vine tomatoes, chopped
- 3 baby cucumbers or 1/2 english cucumber, finely chopped
- 1 sweet red pepper, chopped
- 5 green onion sprigs, finely chopped
- 1 can chickpeas, rinsed and drained
- 3 to 4 tablespoons of fresh dill, finely chopped
- 3 tablespoons of olive oil
- 1 tablespoons of lemon juice or white wine vinegar
- 1/2 to 1 teaspoons of salt, or to taste
- 1 to 2 teaspoons of fresh ground pepper, or to taste Continue reading