Tomato Basil Mozzarella Salad

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Since spring is around the corner, I was getting so excited that I decided to make my favorite spring/summer salad. And since I have tomato and basil on my mind from yesterday’s blog, I thought I would give you this recipe that is so easy and a true favorite at my house. Serve it with practically any main dish. Even my kids eat this salad, and they especially like it when I serve it with some warm crusty bread. Don’t forget to serve it with olive oil and balsamic vinegar so they can dip.

 

Tomato Basil Mozzarella Salad

For an extra sprinkling of color, use multi-colored peppercorns and grind them over the salad just before serving.

Prep: 20 minutes

Yield: 6 servings

Ingredients

1/2  pound  fresh mozzarella cheese*

2  large red tomatoes, sliced

1  large yellow tomato, sliced

3  tablespoons  extra-virgin olive oil

Freshly ground pepper

1/2  cup  shredded or chopped fresh basil

Balsamic vinegar

Preparation

1. Remove cheese from brine, and cut into 12 slices; sprinkle tomato slices. Alternate tomato and cheese slices on a platter; drizzle with olive oil. Cover and chill 4 hours if desired. Just before serving, sprinkle with freshly ground pepper and basil. Drizzle with balsamic vinegar.

Note:*Fresh mozzarella is a soft white cheese available in the gourmet cheese section of any local grocery stores.

Skillet Chicken with Olives and Tomatoes

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This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.

 

Skillet Chicken with Olives and Tomatoes

Prep: 10 minutes

Cook: 12 minutes

Yield: 4 servings

Ingredients

1/4 teaspoon smoked or regular paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 cup fresh lemon juice

11/2 pounds chicken cutlets

1 tablespoon olive oil

1/3 cup white wine or low-sodium chicken broth

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/2 cup chopped Italian parsley

1/4 cup sliced green olives

Preparation

1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.

2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.