Tomato Basil Mozzarella Salad

Even though I served this over field greens, it can actually be eaten on it's own as well.  I would recommend, though, that if you are eating it alone you add about a 1/2 teaspoon of sugar when you add the vinegar.  It makes a pretty good lunch for a hot summer day.

Serves 2

1 cup grape tomatoes, cut in half
1/2 cup cubed fresh mozzarella
1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced
2 tablespoons balsamic vinegar
1 teaspoon olive oil
Salt and ground black pepper to taste
3 cups field greens, cleaned and chopped

1. In small bowl, toss together tomatoes and mozzarella.  Top with basil and drizzle with vinegar and oil.  Sprinkle with salt and pepper.  Stir well.
2. Divide greens between two bowls.  Top with tomato mixture and serve immediately.

Week 10 Box

I've been sick the past few days, so you might notice that the entries have less of a description of what the food tastes like.  Mostly I have been tasting metallic, so I don't really feel comfortable talking about how things taste.  The vegetables in the box this week look really good, though.

• Potatoes
• Onions
• Okra
• Zucchini
• Grape tomatoes (those are from my bushes)
• Sage
• Basil