I posted this photo over on our ThreeManyCooks Facebook page just for inspiration, but it had so many likes, comments, and shares, I thought I’d take a moment to post it on our site too. Everyone knows the classic tomato, basil, mozzarella, but a little inspiration in my CSA box led me to create this new (and I would argue, better!) version: Tomato-Mozzarella Salad with Sweet Peppers and Parsley.
I made this salad for our Labor Day Weekend picnic at Lake Nockamixon. Mom cooked up some BBQ chicken, made a bean and grain salad, and boiled up some eggs. We loaded up our basket with breads, cheeses, and sweets. My contribution was this salad which I threw together in about 10 minutes. I sliced up multi-colored tomatoes, sweet and crunchy carmen peppers, and fresh mozzarella. I added a generous sprinkling of salt and pepper, and topped it with some oil and vinegar I shook up in a jar. It was the perfect salad to celebrate the official end of summer. But tomatoes are still in season, and I plan to eat as many as possible before they’re gone.
Tomato-Mozzarella Salad with Sweet Peppers and Parsley
Serves 6 to 8
2 pounds tomatoes (preferably muli-colored), sliced
2 carmen peppers, stemmed, seeded and sliced crosswise
1 pound fresh mozzarella, sliced
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 cup chopped fresh parsley
Salt and freshly ground pepper
Arrange tomatoes, peppers, and mozzarella slices on a platter. Mix olive oil and vinegar in a lidded jar. (Can be set aside at room temperature a couple of hours). When ready to serve, sprinkle with parsley, salt, and pepper. Shake olive oil and vinegar, pour over salad, and serve.