Double Tomato and Mozzarella Salad
Double Tomato and Mozzarella Salad features fresh summer tomatoes and sun-dried tomato vinaigrette. It also contains arugula, olives, red onion, fresh mozzarella, and basil. It’s the perfect salad to highlight our delicious August tomatoes.
The Equipment You’ll Need
- A Salad Spinner- This is helpful for getting your arugula nice and dry so that the dressing will cling to the leaves.
- A Small Jar- You’ll need this to shake up your dressing.
The Ingredients You’ll Need for Double Tomato and Mozzarella Salad
- Baby Arugula- I love using arugula in salads. It’s tasty and looks pretty and keeps very well in the refrigerator. I like the Earthbound Farms organic brand.
- Farm Fresh Tomatoes- Use the best tomatoes you can find. In my opinion, nothing beats the tomatoes you grow in your own garden. But since I do not have a green thumb, I try and always get my tomatoes from one of our local farms.
- Fresh Mozzarella- I always try and buy a mozzarella ball that doesn’t expire right away, because it takes me a few days to use it all up. I have also found that fresh mozzarella freezes just fine, but the texture gets too grainy for a salad.
- Olives- Have fun experimenting with different olives from your local Italian store. I don’t even know what these olives, in the picture, are called. But, they taste great and came in a mixed container of red, green, and black olive.
- Sun-dried Tomatoes- I like to buy the dry ones, not the ones sitting in oil. I keep them in the freezer, and cut them up with kitchen shears.
How I Made This Salad
- First, I made the croutons. And, then, I snacked on them as I made the rest of the salad. By dinner, when I finally served the salad, there were none left.
- Next, I made the sun-dried tomato vinaigrette.
- Finally, I put all the ingredients in a bowl and tossed them with the vinaigrette.
I was originally going to make corn fritters for today’s blog post, but as I was driving to the market for my big weekly shop, I started to think about all the gorgeous Caprese salads I’ve been seeing on Instagram all week long. And, then, while strolling through the vegetable department, I saw some beautiful tomatoes, and knew I needed to make a tomato salad. I hope you’ll try this luscious August salad, and hopefully you won’t eat all the croutons before dinner, like I did.
Double Tomato and Mozzarella Salad
Summer tomatoes, fresh mozzarella, and arugula all tossed with a sun-dried tomato vinaigrette.
Ingredients
- 4 tbsp. unsalted butter
- 2 cloves crushed garlic
- 3 cups baguette, cut in one inch cubes
- ¼ cup finely grated Parmesan cheese
- ½ cup extra virgin olive oil
- 2 tbsp. balsamic vinegar
- ½ cup minced sun-dried tomatoes
- ⅛ tsp. ground pepper
- 4 cups baby arugula
- 2 cups sliced tomatoes
- 2 cups fresh mozzarella, cut in one inch cubes
- ½ cup basil leaves
- ½ cup olives
- ½ cup sliced red onion
Instructions
- For the croutons: melt the butter in a large nonstick skillet, and cook the garlic for two minutes. Add the bread, and brown it on all sides. Discard the garlic, and add the Parmesan to the bread. Remove the pan from the heat, and stir the croutons until they get completely coated in the Parmesan.
- For the Sun-Dried Tomato Vinaigrette: In a jar shake together the oil, vinegar, sun-dried tomatoes, and pepper.
- In a large bowl, toss together the arugula, tomatoes, mozzarella, basil, olives, and red onions. Add the dressing and stir until the arugula is coated. Add the croutons and serve.
Tried this recipe?Let us know how it was!
