Did you know that May is both National Salad Month and National Salsa Month? All this freshness can come from your own garden! Don’t have a garden? You can plant tasty herbs in flower pots on your porch or in a bright window. Let’s honor this month’s dishes with fresh recipes each Friday in May and showcase fresh ingredients that you can grow in your backyard! We’ll start with a classic. This dish is not only super easy but it’s full of fresh flavors and, of course, the fabulous basil leaf. Oh so aromatic and flavorful, basil enhances this simple dish with a bright flavor. Basil grows easily in your garden or in a flower pot. Just snip the leaves and add to your dish. You can also dry basil by cutting the stems, tying them together, and hanging upside down in a dry area.
This bright salad is the epitome of summer and is a refreshing side dish that compliments any meal! The wonderful thing about this salad is that the amount can easily be adjusted to the number of people you’re serving.
-3 Whole Vine-Ripe Tomatoes
-12 oz Fresh Mozzarella
-Fresh Basil Leaves
-2 c. Balsamic Vinegar
-Kosher Salt and Black Pepper
- In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Cook for 10-20 minutes or until the vinegar has reduced to a thick glaze. Remove from the heat and set aside until cool.
- The tomatoes and mozzarella can either be cut into thick slices or bite-size chunks, depending on how you prefer to eat the salad. Tear up the basil leaves and add them to the tomatoes and mozzarella. Drizzle with olive oil and the balsamic reduction.
- Sprinkle with salt and pepper and enjoy!
Enjoy as is or with a crusty piece of bread. There’s nothing better than enjoying some juicy tomatoes, soft mozzarella, and spicy basil on a hot summer’s day! Be sure to stop by The Family Tree to get some basil and tomatoes for your garden!