In my house this time of year you’ll find my window sills in the kitchen lined with seemingly glowing, bright red cherry tomatoes. Whether or not we plant these guys, we’re going to end up with them.”Volunteers” or plants that start from a rogue seed that germinated itself, popped up this year. (This is our second year growing tomatoes)
The thing is, we planted three cherry tomato plants, and three more have come up! Don’t mistake this as a complaint! Just me expressing my astonishment.
Along with the tomatoes, you find out little produce basket full of zucchini. These two have been the mass produced vegetable that comes from our garden. I know there are methods to preserving these guys, like freezing and canning, but I still try to make a conscious effort to use a many as I can and as often as I can.
Thus was born, this recipe for…
It’s got loads of cherry tomatoes cut into wedges. They needed to be up front and personal.
I also diced up some zucchini nice and small. I didn’t want the zucchini to be extremely noticeable, but to be there enough that guy still got the crunch and a little bit of that earthy flavor from if.
Anyways, the dressing for this is super simple and light. A tablespoon of olive oil and a tablespoon of balsamic vinegar, a little salt and sugar and you’re done. Easy, simple, and a TOP NOTCH flavor.
Oh and let’s not forget the CHEEEEESSE.
If I ever decide to completely cut out dairy, cheese will be the hardest thing to give up.
In this case, I diced up some fresh mozzarella, about the same size as the zucchini. The texture was a perfect addition to the mix and the pieces like to absorb all of the other flavors. Win, win!
Basil of Baker Street
Fresh basil really takes this salad over the top. If you don’t have it one hand, don’t panic. Your salad with survive without it however, you should definitely try to make it happen. Your taste buds will thank you.
The balsamic vinegar is what ultimately makes this quick little salad come together. Try to not substitute unless you absolutely have to.
If you don’t have balsamic vinegar, I urge you to use this as an opportunity to grab some and Star using it! It’s so versatile and the perfect flavor for tons of different kinds of dishes. You can even make ice cream topping out of it…yes from vinegar. Believe it!
- 2 cups of wedged cherry tomatoes (halved, then quartered or thirded lengthwise)
- 1/2 cup of zucchini diced small, peel on
- 1/2 cup of diced fresh mozzarella (same size as zucchini)
- 10 medium sized fresh leaves of basil, chiffonaded (cut into thin strips, widthwise)
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- pinch sugar
Simply combine all ingredients, toss and enjoy fresh! Refrigerate any leftovers.