Marinated Tomato, Cucumber & Mozzarella Salad
Prep time: 
Cook time: 
Total time: 
Serves: bowl of marinated salad
 
a refreshingly light marinated salad with baby heirloom tomatoes, fresh mini buffalo mozzarella rounds, basil and melon-balled cucumber in Italian spices and oil & vinegar. A balled salad so festive and light, it's a prefect introduction to a summer meal and an easy favorite all around!
What to get:
  • 1 basket mixed baby heirloom tomatoes (about 2 cups)
  • 1 large cucumber (or two small, cut lenghtise and melon balled)
  • 8 oz- ⅓ oz, cherry-size fresh mozzarella cheese (Ciliegine, balled)
  • ¼ cup sweet white onion, chopped finely
  • 1 T fresh basil, chopped
  • S&P, to taste
  • 1 tsp Italian herb blend (dried)
  • 1 T aged balsamic
  • 1 T basil infused Extra Virgin Olive Oil (EVOO)
  • ½ tsp red wine vinegar
  • ¼ tsp lemon zest
What to do:
  1. In mixing bowl combine extra virgin olive oil, balsamic, red wine vinegar, Italian seasoning, S&P, lemon zest, basil, whisking well.
  2. Slice large and wide cucumber lengthwise, and use a melon baller tool to make small, melon ball sized cucumber rounds.
  3. To marinade, add melon-balled cucumber, cherry-size heirloom tomatoes, cheery-size fresh mozzarella balls, finely chopped onion, coating well.
  4. If you desire more marinade, add equal parts more balsamic and EVOO, S&P and coat well.
  5. Let salad marinade in owl with plastic wrap, and if not serving for a couple of hours, transfer to fridge and remove about ½ hour before serving, tossing well.
Notes:
this is so easy and adaptable. You can use less seasoning or more. Less oil or more and tweak to your taste buds. It is excellent leftover and made ahead! I lightly marinated mine, but if you want more of a concentrated flavor, add more oil and more vinegar.
Serving size: a bowl pre-dinner
Recipe by the dinnervine at http://www.dinnervine.com/2012/08/italian-marinated-tomato-salad/