June 21st. The first official day of summer. Portland has felt anything but summery lately but I am confident that’s all about to change. I’m looking at the forecast for tomorrow and I see that it’s supposed to be 79 glorious degrees out! Yippee!!!
Here is a fresh, light, simply delicious summery salad that I love.
1 package grape tomatoes or cherry tomatoes, halved
1 bunch of fresh basil, chopped
1 container of fresh mozzarella balls (I used the small ones), drained
Pepperoncini peppers, seeded and chopped (optional)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Sea salt, pepper, garlic powder to taste
First, wash your basil and tomatoes well. Next, halve the tomatoes and cut up the basil. I find that using kitchen shears to be the easiest way to chop herbs. If you have some pepperoncini peppers lingering in the fridge, you can also seed them and chop them up to throw in the mix. Finally, add the mozzarella balls, giving everything a good stir.
Generously sprinkle the mix with sea salt, pepper, and garlic powder. Then drizzle the oil and vinegar over everything. After stirring the salad well cover it with plastic wrap and let it marinate for at least two hours.