Day 108: Grape Tomato Salad ♥

A simple summer salad with a traditional dressingThe dressing's recipe is one I picked up many years ago but have never made before, one traditional for tomato, fresh mozzarella and basil. (It would have been great on Day 87's Fresh Tomato & Mozzarella, too. It also worked with Day 110's Broiled Mushrooms.)

Here we tossed about half of it with grape tomatoes from the farmers market that were indeed as sweet as grapes -- and fresh mozzarella. Another time, so the dark vinegar doesn't stain the cheese, I'd dress the greens and the tomatoes, then drop the diced mozzarella over top.

GRAPE TOMATO SALAD
Active time: Maybe 15 minutes?
Time to table: Maybe 15 minutes?
Serves 4


DRESSING
3 tablespoons balsamic vinegar
1 teaspoon garlic (from a jar!)
1/4 teaspoon dried mustard
1/8 teaspoon sugar
1 tablespoon olive oil

SALAD
Leafy greens and other greens (here we added radicchio leftover from Day 102)
Fresh basil, chopped
8 ounces grape tomatoes, preferably sweet
1 ball fresh mozzarella, diced

Mix the dressing ingredients with a whisk or an immersion blender. In a small bowl, toss the greens with just enough dressing to dampen the leaves, then arrange on serving plates (Alton Brown says good restaurants chill the plates beforehand). Add the tomato to the bowl and toss with a bit more dressing, then arrange on top of the greens.

NUTRITION ESTIMATE
Per Serving: 121 Cal (59% from Fat, 24% from Protein, 17% from Carb); 8 g Protein; 8 g Tot Fat; 4 g Sat Fat; 5 g Carb; 1 g Fiber; 170 mg Calcium; 1 mg Iron; 192 mg Sodium; 22 mg Cholesterol, Weight Watchers 3 points

SOURCE
Gourmet July 1995

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna