Tomato, Black Olive and Mozzarella Salad

We love fresh, home-grown tomatoes! Each year the kids and I plant our garden and wait patiently in anticipation of those luscious ripe tomatoes. This recipe is one of the many ways we enjoy eating them.

4 medium ripe tomatoes

14 0z. black olives, pitted and drained

1 cup mozzarella cheese

4 fresh basil leaves

1/8 cup extra virgin olive oil

1/8 cup balsamic vinegar

½ tsp lemon juice

½ tsp granulated sugar

¼ tsp coarsely ground black pepper

¼ tsp sea salt

Substitutions:

2 cups grape tomatoes for whole tomatoes

4-5 string cheese, cut into ½ inch pieces (I use these in a pinch)

Directions:

1. Cut tomatoes into bite size pieces, discarding seeds and put in medium mixing bowl.
2. Add black olives
3. Thinly slice fresh basil leaves, add
4. Cut mozzarella into bite size pieces, set aside
5. In small mixing bowl, whisk together remaining ingredients
6. Toss tomato mixture in dressing
7. Just before serving, add mozzarella

*This post is participating in Real Food Wednesdays hosted by Kelly the Kitchen Kop.

Tagged as: Black Olive and Mozzarella Salad, Homegrown Vegetables, Real Food Wednesday, Recipe, Tomato