I’m on a mission to get my family to eat more salad vegetables. I believe that there’s something to be said for eating one’s vegetables in a raw state as much as possible. Now I grew up on salad, eating it at every dinner. I loved it and used to pour on way too much dressing, usually French dressing. Back then I had much more of a sweet tooth than I do now. I usually prefer a tangier flavor these days.
Surprisingly, my husband and stepson, the two people who live with me now that the other three kids are away at school, don’t love salad the way I do. If I had my druthers, (that was one of my southern mom’s sayins’), I’d eat salad for dinner a few nights per week. That would not fly with these two though. I make the salads anyway, but just on a smaller scale than I used to and when my girls come home, I bump up the volume.
Last week I wanted a salad to compliment my eggplant entree. We often eat the Caprese salad with mozzarella, tomatoes and fresh basil. Well, my basil plant is officially done for the season and I was not inclined to scoot to the store that night. I also had a beautiful English cucumber staring at me from the crisper drawer. Then I started thinking about a dish that Frank orders at one of our local Italian restaurants which has a lovely balsamic drizzle on it.
An idea was formed.
It was fresh and healthy and oh so tasty. It also used up some ingredients that I had on hand. I love the fresh basil of a Caprese salad, but the Italian seasoning worked just as well for me.
First put about 1 cup of balsamic vinegar in a pan and bring it to a simmer. Cook until it has reduced and is thicker, coating a spoon. This will only take 3 to 5 minutes.
Next arrange your sliced vegetables and mozzarella cheese on a plate or platter and shake on some Italian seasoning. I use a blend from The Spice House.
Now drizzle. That’s it. Again, my stepson, the sandwich maker, likes it when I make these salads so that he can stuff it into a roll and eat it like a sandwich. To each his own, right?
I hope you enjoy it too. Here’s the printable.
- 2 large heirloom or beefsteak tomatoes, thickly sliced
- ½ English cucumber, thickly sliced
- 8 oz. mozzarella ball, thickly sliced
- 1 Tbsp. Italian seasoning blend
- salt and pepper to taste
- ½ cup balsamic vinegar
- Simmer the balsamic vinegar for 3 to 5 minutes until reduced and thick enough to coat a spoon.
- Arrange the vegetables and mozzarella on a plate. Make it pretty!
- Sprinkle on the salt and pepper and the Italian seasoning.
- Drizzle on the balsamic reduction.