Recipe // fresh tomato, artichoke, olive, and mozzarella salad

July 11, 2013

For me, summer is all about eating fresh!  I love to make delicious salads with fresh ingredients for lunch or dinner.   It helps keep the heat from the stove and oven out of my house on these hot summer days, and helps me to take advantage of all the amazing fresh foods available this time of year!
Fresh Tomato, Mozzarella, Olive and Artichoke Salad
1 can (8.5 oz) artichoke hearts in water, quartered
2 cups fresh mozzarella balls
2 cups cherry tomatoes
1 jar (6.5 oz) kalamata greek olives (black olives will work as well)
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon agave nectar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
Place artichokes, mozzarella, tomatoes, olives, and basil in a medium bowl.
In a small bowl whisk together red wine vinegar, agave, salt, and pepper.  Slowly whisk in olive oil, then pour over the salad and toss to serve.

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