Wednesday, July 6, 2011

Midweek eats: Pick of the crop…

Tomato season is finally among us and although I don’t have any veggies growing in my tiny midtown apartment, I did receive some goodies from a good friend’s family garden during a recent trip to Savannah.

I got all kinds of fresh, organic produce… tomatoes, green beans, bell peppers and banana peppers!

I could resist making a yummy tomato salad with those bright red, fragrant tomatoes right off the vine.

Here is my recipe:

Makes 4 servings.

5 Large tomatoes diced
4 Medium sized fresh mozzarella balls sliced
¼ Red onion diced
¼ cup Fresh basil chiffonade
2 Tbsp Balsamic vinegar
1 Tbsp Olive Oil
1 tsp Michelle’s Essence (sea salt and white pepper mix—2 to 1 mixture)
Black Pepper to taste

Enjoy the Salad! (Find the printable recipe here)

I’m thinking some good ol’ delicious Pico de Gallo is up next with the rest of the tomatoes… stay tuned!

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Danyel said...

sounds yummmmy. i love tomatoes and any version of a Caprese Salad is always high on my list

Kenya said...

I love your blog and the way you cook. Toma-toes are def my favorite type of toe! lol.

Chef Michelle said...

Thanks for reading Dani! Me too, I love Caprese Salad and man those tomatoes were sooooo good!

Kenya... you are so silly :-) Thanks for being my taste tester! :-)

Danyel said...

You're welcome!