This Bruschetta-Style Cherry Tomato Salad is so good! I love tomato season and my husband and I can not get enough of vine-ripened tomatoes. We eat tomatoes in some form every night during tomato season. Use fresh vine-ripened tomatoes either from your own garden or buy them at your local Farmer’s Market. Forget those bland-tasting tomatoes from your super market.
More of Linda’s delicious Salad and Salad Dressing Recipes and more Tomato Recipes.
- I can not give you exact amounts for this recipe, as I just go into my garden and pick as many cherry tomatoes as I have or want. I then add the other ingredients according to how many cherry tomatoes I have. Be creative with this recipe. So simple to make and so delicious!
- Fresh vine-ripened cherry tomatoes
- 8 ounces mozzarella cheese, cut into bite-sized pieces
- 3 to 4 cloves garlic, minced
- Basil leaves, coarsely chopped
- 1 tablespoon capers, rinsed and drained
- 2 teaspoons lemon or lime juice, freshly squeezed (your choice)
- 1/3 cup olive oil, extra-virgin
- Coarse salt or sea salt
- Black pepper, freshly ground
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Halve the cherry tomatoes. Place the halved cherry tomatoes and the mozzarella cheese in a serving bowl.
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NOTE: I like to place the cherry tomatoes, mozzarella, and the dressing ingredients in a large resealable bag until ready to serve. This is a very easy way to marinate the cherry tomatoes, as you just turn the bag over several times before serving. When ready to serve, place the mixture in your serving bowl.
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In a small bowl, combine the garlic, basil, capers, lemon or lime juice, olive oil, salt, and pepper. Pour over the tomato/mozzarella cheese mixture. Cover and let set at room temperature, stirring occasionally, until ready to serve.
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Serve at room temperature.
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