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Recipe Monday: Tomato and Shallot Salad

August 13, 2012

During the hottest days here in Florida during the summer, I hate turning on my stove or my oven. Hate it. It can make my apartment go from a relatively comfortable 73F to an uncomfortably hot 78F-80F. So, if I can help it, I skip the stove/oven thing. Which means there’s a lot of salads and cold soups and chilled seafood. One of the salads the husband-thing loves was something I threw together late one night with what I had on hand. It’s tangy and lovely and perfect for a hot afternoon with a pile of cold shrimp and a tall glass of iced tea.

3 large, ripe tomatoes, seeded, cut into large chunks
3-4 shallots, thinly sliced
1 English cucumber, cut into large chunks
8oz package mozzarella pearls
1/4C red wine vinegar
2TBSP oil of your choice
salt & pepper

Take your thinly sliced shallots and soak them in the red wine vinegar. This helps to soften the sometimes sharp taste of the shallots. While those soak, seed and chop your tomatoes, chop the cucumber, drain the mozzarella. In a large mixing bowl, add the vinegar and shallots, tomatoes, cucumber, mozzarella, and oil, seasoning with salt and pepper. While this is delicious immediately, letting it chill in the fridge for two to four hours makes it stunningly good.

It’s sharp in the vinegar department, but I’m a huge fan of vinegar, so most of my salads are sharp. If you prefer it a little less sharp, add more oil and hold back some of the vinegar.

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