Tomato and Mozzarella Salad with Balsamic Vinegar and Basil
Who doesn’t love this combo? You can pay twenty bucks to eat it all nicely stacked up at a five-star restaurant, or you can make it at home for a lot less, and it’ll be just as good. Try it with any Italian-accented dish, like Braised Chicken with Peppers and Mushrooms (page 129) or Creamy, Spicy Sausage Pasta (page 105).
Recipe information
Yield
serves 4
Ingredients
1 pound medium vine-ripened tomatoes, cut into chunks
2 cups cubed mozzarella (8 ounces)
3 tablespoons chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Preparation
In a large bowl, toss together the tomatoes, mozzarella, basil, olive oil, vinegar, salt, and pepper. Let stand for 10 minutes at room temperature before serving.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
