Colorful Tomato Salad

Mark and I are working to be less wasteful by using ALL of the food we buy and grow. We have also been experimenting with recipes and ingredients to finalize our wedding reception menu, so we have lots of extra goodies on hand.

With some extra mozzarella cheese and some grape tomatoes that needed to be eaten sooner than later, we made a pretty and tasty salad.

Grape tomatoes cut in half
Calmata olives, sliced
Mozzarella cheese cut into squares 
Artichoke hearts cut into bite sizes
Red onion, sliced thin
Fresh Basil, chopped
Fresh Parsley, chopped
Olive oil
Salt and pepper

All quantities are per your own preference. Not a whole lot of instructions, just chop it all up, toss it in a bowl and drizzle with olive oil. I think it tastes better after sitting in the fridge for a couple hours. Great by itself or as a side dish.

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