Tomato Salad

1 pound cherry tomatoes

4 ounces mini mozzarella balls

1 tablespoon EVOO

½ tablespoon red wine vinegar

1 bunch fresh basil

Salt and White Pepper


Photo by Ron Lach on

Cut tomatoes in quarters. Mix with the cheese, olive oil, vinegar and basil. Add salt, pepper, and honey to taste.

Photo by Viktoria Slowikowska on

Tremendously popular in my kitchen! Of course, it may also be made with large tomatoes, cut into smaller pieces – preferably with seeds removed – and larger mozzarella cheese, sliced or cut into smaller pieces. To add some zip, I  exchange the regular vinegar for some balsamic vinegar and finely chop a bit of onion, and press some garlic. Was first introduced to this dish by a little señor living near Malaga, in Southern Spain.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

Leave a Reply

%d bloggers like this: