May 11, 2011

Wednesday's Chow - Mozzarella and Tomato Salad

For the 2011 Brenda Novak Diabetes Research Auction, I’ve donated a Romancing the BBQ Picnic Basket (see picture right). It’s a $100 value and the money raised via the auction goes to a good cause. Check out the basket here.

One of the items in the basket is a TASTE OF HOME GRILL IT! Cookbook (2011). Here’s one of the dozens of tasty recipes you’ll find in the book:



6 plum tomatoes, chopped
2 cartons (8 oz each) fresh mozzarella cheese pearls, drained
1/3 cup minced fresh basil
1 tbsp minced fresh mint
¼ cup lemon juice
¼ cup olive oil
¾ tsp salt
¼ tsp pepper
2 medium ripe avocadoes, peeled and chopped


In a large bowl, combine the tomatoes, cheese, basil, parsley and mint. Set aside.

In a small bowl, whisk the lemon juice, oil, salt, and pepper. Pour over tomatoes and cheese mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Just before serving, stir in avocadoes. Serve with a slotted spoon.

NOTE: Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is moist and soft. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days. ~Taste of Home Test Kitchen


Skhye said...

Ewww, no mint!!! :)

I love Panera's version. I make mine at home with fresh Basil from my garden, lots of grape tomatoes, slices of purple onion, cubes of mozarella (the best is a Mexican chunk I buy at Walmart), and Kraft Sun-Dried Tomato Vinegarette. My husband says it tastes like Paneras minus all the bad carbs in the bread!

marybelle said...

A worthy cause & a great prize.