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.
- 2 pounds tomatoes (preferably muli-colored), sliced
- 2 carmen peppers, stemmed, seeded and sliced crosswise
- 1 pound fresh mozzarella, sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- ¼ 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.
Pam Anderson says
Of all the dishes at the picnic, Maggy, everyone went crazy for this salad of yours. So simple, yet brilliant. Of course I loved the multi-colored tomatoes, but the pepper added just the crunch this classic salad needs, and parsley instead of basil was a welcome change!
I love Tomao mozzarella salad, and I’ve never thought to toss peppers into it. What a great idea!
Kare @ Kitchen Treaty says
What a gorgeous dish, and a perfect way to use up tons of late-summer veggies. I adore the addition of parsley and peppers – great way to add a little twist and interest to plain ol’ caprese!