For my very first blog entry, I think I'll share one of my favorite salads. It's light, fresh, and full of color. It is one of my many favorites to make. Enjoy!
Cucumber, Cherry Tomato, and Mozzarella Salad
In a large serving bowl mix together:
2 large cucumbers, cubed
1 container of cherry tomatoes, sliced in halves
1 container of small, fresh mozzarella balls, halved (found in the specialty cheese section of your local grocery store)
5 Basil leaves, chopped
1 tsp Salt
1 tsp Pepper
In a separate small bowl, mix together:
1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Bliss Glaze (See picture, it's the only balsamic vinegar I use)
2 tbsp Lemon Juice
Homemade Croutons:
Preheat oven to 400
Grab a flat baking sheet
In a large mixing bowl, mix together:
1/2 loaf of cubed Artisan Bread (I use Safeway Artisan bread)
2 tbsp Extra virgin olive oil
4 Basil leaves chopped
1 1/2 tsp dried Italian seasoning, or dried oregano & dried thyme
1/2 tsp Kosher salt
1/2 tsp Pepper
Grab a flat baking sheet and spread the mixture evenly onto the sheet. Place in oven for 10-15 minutes or until light browned and crunchy.
Once they are out of the oven wait until they are cooled to add to the cucumber salad (or add them right before you are going to serve so they don't get too soggy).
Serves 6-8 people
Cucumber, Cherry Tomato, and Mozzarella Salad
In a large serving bowl mix together:
2 large cucumbers, cubed
1 container of cherry tomatoes, sliced in halves
1 container of small, fresh mozzarella balls, halved (found in the specialty cheese section of your local grocery store)
5 Basil leaves, chopped
1 tsp Salt
1 tsp Pepper
1 1/2 tsp Lemon zest
Shredded Italian Mixed Cheeses (or shredded parmesan/mozzarella cheese works)
In a separate small bowl, mix together:
1/2 cup Extra Virgin Olive Oil
1/4 cup Balsamic Bliss Glaze (See picture, it's the only balsamic vinegar I use)
2 tbsp Lemon Juice
Homemade Croutons:
Preheat oven to 400
Grab a flat baking sheet
In a large mixing bowl, mix together:
1/2 loaf of cubed Artisan Bread (I use Safeway Artisan bread)
2 tbsp Extra virgin olive oil
4 Basil leaves chopped
1 1/2 tsp dried Italian seasoning, or dried oregano & dried thyme
1/2 tsp Kosher salt
1/2 tsp Pepper
Grab a flat baking sheet and spread the mixture evenly onto the sheet. Place in oven for 10-15 minutes or until light browned and crunchy.
Once they are out of the oven wait until they are cooled to add to the cucumber salad (or add them right before you are going to serve so they don't get too soggy).
Serves 6-8 people
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