The Pioneer Woman Tasty Kitchen
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Sungold Tomato Salad

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Level: Easy

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Description

A great side dish salad when tomatoes are at their summer peak of deliciousness. Sungold tomatoes (little golden grape tomatoes) are my personal favorite, but any fresh ripe grape/cherry tomato will work. A mixture of low acid (yellow), slightly green and ripe red cherry tomatoes really makes this dish colorful and special. Also, if you can get fresh basil, and a locally made fresh mozzarella the dish is doubly heavenly!

Ingredients

  • ½ bunches Basil
  • ½ quarts Cherry/grape Tomatoes
  • 1 package Fresh Mozzarella Cheese
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • Salt And Pepper, to taste

Preparation

Cut the tomatoes in half and place in a serving bowl.

Cut the basil into thin strips, or tear into small pieces (strips are a bit better). You should end up with a nice-sized handful of basil.

Cut the mozzarella into small cubes.

Toss everything with the balsamic vinegar and olive oil.

Add salt and pepper to taste, a half teaspoon of salt and a few grinds of fresh pepper should suffice. The dish will get saltier as it sits, so use care.

Ideally the dish should sit for 15-30 minutes before serving, but I think it tastes great right away. If you are preparing this in advance, don’t combine the ingredients until shortly before serving.

Enjoy! Definitely one of our summer favorites, we eat it almost every day when the tomatoes are in season.

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