This posting is for my sister Nat. She’s been asking me for this recipe ever since she visited in early May. My cousin Nik sent me a recipe chain pyramid thing to which I haven’t replied yet either, but I plan to.
Margaret (a former colleague) once made this salad for one of those potluck things you do at work. You have to balance the ingredients based on the number of people you are making the salad for.
- Fresh tomatoes. I use either cherry tomatoes, grape tomatoes, or just small vine tomatoes.
- Some fresh mozzarella balls. I usually get a bucket from Costco, but when everybody was here, we just got a half pint at Safeway. The mozzarella balls are usually preserved in olive oil and spices.
- Fresh basil.
- Salt and pepper to taste.
Quarter the tomatoes. Half the mozzarella balls. Chop the fresh basil. Mix in a bowl. Add salt and pepper to taste. Very simple. Very tasty. Very fresh.
Obviously, this recipe goes very well with crab-stuffed chicken breasts grilled on the BBQ, that grilled asparagus (how did we do that?), and a glass of Alan’s Bush-Field Pinot Noir. It tastes even better when you have friends and family enjoying it with you.
I added fresh dill to the recipe and it only inhances to great taste of this salad.