In case you haven’t noticed, or have had the luxury of not leaving your house for the past week, it’s been ridiculously hot outside. Like, I-don’t-want-to-go-anywhere-near-my-kitchen hot.
So, instead of forcing your A/C to battle it out with your stove, try this tasty, cook-free recipe for tomato mozzarella salad.
While visiting my boyfriend’s family in New Jersey a few weekends ago, his mom and I split this amazing fresh tomato and mozzarella salad at a restaurant at the shore. Since returning to our landlocked state of Pa., I haven’t been able to get this awesome dish out of my head. So, I tried to replicate it — and with great success I might say.
1 Beefsteak tomato
1 small sweet white onion
1 medium-sized ball fresh mozzarella
Drizzle of olive oil
Drizzle of Balsamic vinegar
Fresh ground pepper
Essentially, directions include slicing, drizzling and serving. Slice the tomato into about 1/4 inch slices. Same with the mozzarella. I like to slice my onion pretty thin — using a mandolin slicer would be easiest. Drizzle with olive oil and balsamic vinegar. Sprinkle salt and pepper to taste. Top with fresh chopped basil. I like to take several leaves, roll them up together and chop into finely shredded-like pieces.
My next adventure: Basil-infused olive oil.
Check out the latest issue of Smart magazine
Check out all of our recipes on Pinterest
Read more about eating fruits and veggies, gardening, seasonal recipe contest and everything food-related
Find pick-your-own fruit farms in York County
Hot-weather recipe: DIY frappuccino