I’ve been growing Roma tomatoes in my garden, and I was a bit late in planting them since we were in China until June. This is also the first summer that I’ve lived in my own house with my own garden. So I was pretty excited to notice that some of my lil tomatoes were finally ripe!
My plants were originally pretty small, but I guess the weather’s been great for them cause they are kind of out of control! There are TONS of tomatoes waiting to ripen.
I tossed together this salad tonight – I make this kind of thing a lot after reading this post on Smitten Kitchen – and I like to toss in what I have on hand, adding more pesto/ vinegar as needed to coat everything.
First, chop your tomatoes. Then chop up some fresh mozzarella. I seriously love fresh mozzarella. I had a chunk left in the fridge after making a pizza the other day. SO good on pizza. SO good on salad! Try it. You’ll love it.
I’ve left this as is, dressed the tomatoes and cheese, and then served it as a side, but since I was having it for dinner and I had some other leftover stuff handy in the fridge, I added red onion and some chickpeas. Plop in pesto, drizzle vinegar, and season with salt and pepper.
Then mix it all up and enjoy!
I had it the next day for lunch as well, on some crackers and it was deeeelicious! Try it for yourself as a side or a light meal. Especially good with your own homegrown tomatoes!
Fresh Tomato Salad
4 roma tomatoes
½ cup fresh mozzerella
½ cup red onion
½ cup chickpeas
1 T pesto
1.5 t red wine vinegar
salt and pepper to taste
For one person, with a bit leftover.