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Author Notes: We just can’t get enough tomatoes this summer.
Big, red beefsteak tomatoes, oblong juicy grape tomatoes, sturdy romas and ugly heirlooms – we’ve had them all. We had the most delicious yellow tomatoes from a friend’s garden. Mild-flavored and juicy, with a bit of salt, oil and basil they were perfect. I thought for a moment that these would be our favorite tomatoes of the summer.
But then we saw these eye-catching little cherry tomatoes in a variety of summer colors at the Minneapolis farmers market, and all bets were off. “They are too pretty to eat,” stated the woman next to us.
The mixed-variety basket was fun to photograph – red, yellow, black, orange and green cherry tomatoes, and yellow, red and orange pear tomatoes.
We added little ciliegine di mozzarella (small, bite-sized mozzarella), basil, salt, and ground black pepper. Dressed in olive oil, it became a quintessential summer salad. And to the woman at the farmers market – we had no problem at all eating it. —DueSpaghetti
- 2 pints chery tomatoes, mixed variety
- 2 eight-ounce tubs ciliegine di mozzarella
- 1 bunch basil
- Ground pepper
- Olive oil
- Wash the tomatoes. Quarter or halve the larger size tomatoes and place them into a salad bowl. Toss the small ones in whole.
- Drain the water from the ciliegine di mozzarella, slice them in half, and add them to the tomatoes.
- Wash the basil and using kitchen shears, snip into pieces over the tomatoes and mozzarella.
- Salt and pepper to taste, and drizzle olive oil liberally over the salad.
- Allow to sit 15 minutes at room temperature, then serve with crusty bread to soak up the juices.