YIELD:
1 serving
Please
Note: All amounts are approximate. Also, this is a great way to use
up whatever vegetables you have in your garden or in you
refrigerator. You can also vary the types of chunked cheese you use.
And if you have mozzarella in other forms than shredded, feel free
to slice or chunk and add instead of shredding it (I even use cut up
cheese sticks sometimes.) The basic ingredients are tomato, cheese and basil.
1
medium-large tomato, sliced and quartered
About
3"-4" of cucumber, chunked, or halved and sliced
1/2
avocado, halved and sliced
2
Tbsp. sliced black olives
1
oz. of your favorite cheese (I love Jarlsberg or low-fat Swiss),
chunked
About
4-5 grams (about 1/3 cup loose) fresh basil leaves (more or less to
taste)
Salt
and Pepper to taste
2
Tbsp. shredded Mozzarella cheese
Balsamic
dressing (see recipe below)
- Chop basil.
- Combineveggies, olives, chunked cheese and chopped basil.
- Sprinkle with salt and pepper to taste and toss lightly.
- Sprinkle shredded mozzarella on top.
- Drizzle with balsamic dressing.
BALSAMIC
VINAIGRETTE (from Allrecipes.com):
1/4
cup Balsamic Vinegar (I used Star brand Balsamic Vinegar of Modena)
1/4
cup olive oil
1/4
tsp. Salt
1/8
tsp. black pepper
Shake
well in container with tight lid.
It is best to not store dressing
in refrigerator, as it will solidify the olive oil. All of these
ingredients are normally stored at room temperature. If
you prefer, you can refrigerate it, but remove it from the
refrigerator in time for the olive oil to return to a liquid state
before serving.
