Tomato, Basil, and Mozzarella Salad

Fresh tomatoes, basil, and mozzarella…three of my favorite things to eat, in one great salad! This is another quick and easy tomato recipe that I adapted from my old cookbook, The Tomato Cookbook. It makes a nice lunch or light dinner. I’m so glad my garden tomatoes and basil are doing well…it’s great to just go out into the backyard and pick your meal fresh from your garden!  I don’t use any bug sprays on my plants; instead, I planted a big bunch of marigolds (from seeds saved from last year’s garden) near my basil and tomato plants, and have found that marigolds really do help keep the bugs away. Little by little, I’m learning how to do things the organic way.

TOMATO, BASIL, AND MOZZARELLA SALAD

Slice the tomatoes and mozzarella cheese, and arrange on a serving platter. Season with salt, pepper, and sugar if desired. Scatter basil leaves over the tomatoes and cheese (if using large basil leaves, you can chop them if you want; if using smaller basil leaves, just keep them whole). Drizzle the olive oil over the tomatoes and cheese. Add a dash or two of red wine vinegar if desired. Sprinkle on the toasted pine nuts if desired (to toast the nuts, put them in a dry skillet over medium heat, stirring constantly until they are a pale golden color). Serve your salad with warm Italian ciabatta bread, garlic bread, or your favorite crusty bread. Makes 4 servings.

Linked to Just Something I Whipped Up Monday, Market Yourself Monday, and Rednesday.