Fresh Tomato Salad
"I eat some variation on this salad nearly every day for as long as tomatoes are in season. I love the crazy variety of tomatoes you can find at farmers markets in the summer. On alot of the hot, humid nights this summer, the version of this with bread was my entire dinner. (A word of warning though - making this with grocery store winter tomatoes will result in intense disappointment - I wouldn't even try it.)"
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 -4 tomatoes (I usually use 1 large red, and 2-3 smaller orange, yellow, or green)
- 1⁄2 red onion (halved through the stem)
- 1⁄2 yellow sweet onion
- 1⁄2 cucumber
- 1 fresh mozzarella ball
- fresh ground black pepper
- chives or fresh basil
directions
- I slice the tomatoes into as many slices as possible with the wide blade of my V-slicer, then quarter the slices and add them to a bowl. Same for the cucumber.
- Then I switch to the thin blade, and very thinly slice the onions into half moons, and cut the slices into small pieces.
- Then I toss the whole salad together, portion it out, add very thin slices of the mozarella, grind on some black pepper, drizzle on some of your favorite vinaigrette, and maybe add some roughly chopped chives or basil.
- Another great way to serve this is to toast some slices of cheese bread (try my recipe #138924), rub both sides with a cut garlic clove, then mound the tomato mixture on top. Lay very thin slices of the mozarella on top, and broil for a minute or two. Garnish with shredded basil and freshly ground black pepper.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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