Tomato Mozzarella Basil PLUS Salad

Do you have extra garden produce that you need a new way to use?  Try this take on the traditional Tomato Mozzarella Basil Salad.

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)

1. Chop basil.
2. Combineveggies, olives, chunked cheese and chopped basil.
3. Sprinkle with salt and pepper to taste and toss lightly.
4. Sprinkle shredded mozzarella on top.
5. 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.