Friday, July 6, 2007

Colorful Tomato and Mozzarella Salad

Take advantage of summer vegetable garden bounty and serve up a light and tasty side dish! This salad is also delicious as a lunch on really hot days.

Prep: 20 minutes + standing
Yield: 4 servings

1 cup fresh baby spinach
2 medium yellow tomatoes, sliced
2 medium red tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
2 tablespoons thinly sliced fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
2 teaspoons olive oil

Arrange spinach on a platter; top with tomato and cheese slices. Sprinkle with basil, salt and pepper. Drizzle with vinegar and olive oil. Let stand for 15 minutes before serving.

Tips and Tricks
Fresh mozzarella is usually more expensive than regular mozzarella, but the fresh version is well worth the price. Regular mozzarella can be substituted if you prefer. Fresh basil is the tastiest option, but you can use dried basil in a pinch. Basil is an incredibly easy herb to grow, and the purple variety is especially delicious with this dish. Try tossing the tomatoes and cheese with mixed greens and the vinegar/oil mix for a quick salad. For a little zest, add minced garlic to the oil.
Make It Healthier
Omit the salt. This salad is already very healthy, since tomatoes and spinach are such nutrient powerhouses.
How Kids Can Help
Arrange spinach and tomatoes on platter. Top with spices and wet ingredients.

Nutrition Facts
1 serving equals 132 calories, 9 g fat (4 g saturated fat), 22 mg cholesterol, 218 mg sodium, 7 g carbohydrate, 2 g fiber, 7 g protein

1 comment:

Homemaker said...

This looks so good. Last year we had so many tomatoes that I didn't know what to do with them. I will try this when they are ready. I think we still have a few more weeks.