TOMATOES AND BASIL WITH BALSAMIC AND MOZZARELLA
This is a super easy salad you can bang together in about five minutes, chill in the fridge while you relax, and whip out at dinner time to impress your friends. It's not only tasty, IT LOOKS PRETTY. You'll need:
1/2 an onion, diced
5 - 6 leaves fresh basil, chopped
3 oz. Mozzarella cheese, chopped into little pieces
A pinch of salt
A pinch of black pepper
Mix all of these together in a bowl, and then drizzle with:
2 tsp. Balsamic vinegar**
2 tsp. olive oil
Blend it all together so everything is coated in the olive oil and Balsamic, and then chill for about half an hour.
The best part about this? It tastes EVEN BETTER the next day after the Balsamic has had time to soak into the Mozzarella cheese!
** Super important note here about the use of Balsamic vinegar: There's a lot of controversy over whether or not vinegar is safe for people on a gluten free diet. Jane Anderson, About.com's Guide to Celiac Disease and Gluten Sensitivity, says, "Balsamic vinegar starts out as grapes and is aged in casks made from wood. There's a very small possibility that the paste used to seal those casks (generally wheat or rye flour) could contaminate a batch of balsamic vinegar, but only those most sensitive to trace gluten would notice. Otherwise, balsamic vinegar should be safe on the gluten-free diet." The bottom line here is if you've used it and had a negative reaction, DON'T use it again.
Also: If you type the word "tomatoes" a bunch of times it just looks like you've spelled it wrong.
I can't wait to try this,looks and sounds so yummy.I think I'm going to try it on some shredded lettuce.
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