Wednesday, June 13, 2012

Creole Tomatoes, Vidalia Onion, and Mozzarella Salad

Oh summer, how we love you. You bring us our favorite Creole Tomatoes and Vidalia Onions.  If you haven't had these you are missing out.  The onions are so sweet they hardly taste like a onion.  The tomatoes are the perfect consistency, not too firm, not too soft.  This is dinner for us with some french bread with butter.
  • 2 medium Creole tomatoes, sliced thick
  • 1 small Vidalia onion, sliced thin
  • 8 oz. of mozzarella cheese, sliced
  • ¼ C. of balsamic vinaigrette
  • ½ T. Sea salt
  • Calamata olives (or olives of your choice)
  1. Make balsamic vinaigrette and set aside
  2. Arrange Creole tomatoes on a platter
  3. Place a slice of mozzarella on top
  4. Sprinkle onions and sea salt over all
  5. Drizzle with vinaigrette
  6. Place one olive for each slice of tomato
Tips and Tricks:
  • DO NOT refrigerate the Creole tomatoes.  They taste best at room temperature.
  • I made this with slices of mozzarella from the deli, but fresh mozzarella is great with this.
  • I made my own balsamic vinaigrette.  Follow my link to make yours.

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