Salads and summer go together like peanut butter and jelly. I’m not talking about boring-ass, plain iceberg lettuce salads with a glob of ranch dressing on top used in an attempt to breathe some life into such a flavour-dead version of salad; rather, I’m talking about the ones we actually enjoy eating, and are able to do so without consciously realizing we are, in fact, consuming vegetables.
Salads have such a poor reputation, and because they are such a versatile thing and can be created in so many ways, I find it bothersome no one gives salad the credit it deserves.
My mom recently started making one such salad, and I personally believe it is the staple summer salad item for tables across the globe. This recipe comes from taste.com.au.
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Coles Balsamic Vinegar
- 1 garlic clove, crushed
- 1 teaspoon caster sugar
- 600g ripe tomatoes, cut into thin wedges
- 1 x 220g ctn baby bocconcini, drained, torn in half
- 1 cup fresh basil leaves, large leaves torn
- Step 1: Place the oil, vinegar, garlic and sugar in a small screw-top jar. Season with salt and pepper. Shake until well combined.
- Step 2: Arrange the tomato and bocconcini in a shallow serving dish. Top with the basil. Drizzle over the dressing to serve.
Serves 8 as antipasti or an accompaniment.
Make it ahead: Prepare this recipe to the end of step 1, 1 day ahead. Continue from step 2 just before serving,” the web page explains.
This dish is light, refreshing, tasty as heck, and a healthier alternative to something it resembles quite significantly in terms of ingredients and flavour; bruschetta.
I find that leaving this salad in the fridge for a couple of days actually enhances the taste, and when ready to serve it again, feel free to add a few more fresh basil leaves and a drizzle of balsamic to spruce it up a bit.