August 10, 2020
Marinated in white wine vinegar and olive oil, this simple raw tomato chili mozzarella salad is fresh with a pungent kick from red chilies.
From Friday to Sunday, we spent a lot of time on our back deck.
It was the perfect stay-close-to-home kind of summer weekend.We took multiple dips in the inflatable pool and dined al fresco.Yes, there were outdoor chores, too.
We did a lot of watering because our garden is in full bloom with flowers, tomatoes, strawberries and zucchini.
My six-year-old got very excited picking tomatoes.I asked him if he would be helping us eat them, but he said no.He just had fun harvesting since he’s not much of a vegetable fan.
As a result we ended up with a big bucket of cherry tomatoes to go with the ones that were already sitting in a bowl on the kitchen counter.Of course there is no such thing as having too many tomatoes!To use some of them, I slow-roasted a couple sheet pans full. After that, I decided to leave a pound raw and make a tomato chili mozzarella salad.
The other week I bought a couple Thai chilies, but I didn’t end up using them.
Also known as Bird’s Eye chilies, these red chilies have some heat, but they aren’t over-powering in the overall mix of ingredients in this salad.
The chilies add a nice pungent zing to the tomatoes.
Making this tomato chili mozzarella salad is super simple. First, combine a pound of quartered cherry tomatoes in all different colors in a large bowl.
Then stir in sliced chilies, minced garlic, olive oil, white wine vinegar, salt and pepper.
Let the mixture sit for 15 minutes, so the flavors have a chance to meld together and develop.
Next fold in torn fresh mozzarella and chopped parsley and wait another 15 minutes before serving.This gives the tomatoes time to get very juicy.
A sort of tomatoey vinaigrette pools in the bottom of the bowl. The salad makes great leftovers paired with hearty greens like kale or even grains.Whipping up a selection of a few different salads, including a tomato chili mozzarella salad, might be my favorite way to eat during summer.
With a little of this and that, you can really take in the big selection of fruits and veggies that are in season.
I love these summer salads, too:Balsamic Peach Tomato SaladGrilled Corn Poblano SaladStrawberry Nectarine Panzanella Salad
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