Garden picked juicy tomatoes marinated in a tangy/sweet balsamic dressing full of fresh herbs, lots of garlic and of course, three cheeses.
5TomatoesFarm stand or garden picked are best. Choose small to medium in size.
4ouncesMozzarella CheeseFresh, chopped
1 Teaspoon Sugar
2Cloves of GarlicLarge, minced
Salt and Pepperto taste
Slice the tomatoes 1/2" thick, and arrange on a platter.
In a glass measuring cup, combine olive oil, balsamic vinegar, sugar, honey, parmesan cheese, garlic, parsley, basil, salt, and pepper.
Whisk the dressing vigorously to emulsify and pour over the tomatoes in the dish.
Cover and marinate for 2 to 3 hours on the countertop or if you need more time, place in the refrigerator. If you do that, bring chilled tomatoes to room temperature before serving.
Garnish with mozzarella, feta and additional chopped fresh herbs as well as a quick sprinkling of salt and pepper.
Heirloom tomatoes or grape tomatoes are fine to use but we can't emphasize enough that fresh from the garden or farmer's market will be 100 times better than store bought. Marinated tomatoes will only keep for a couple of days before they start to break down. So, refrigerate left overs and eat within 2 days.
3 Cheese Marinated Tomatoes Salad
Amount Per Serving (0.25 cups)
Calories 187Calories from Fat 144
% Daily Value*
Saturated Fat 5g31%
Vitamin A 851IU17%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Course: 200+ Easy Side Dish Recipes Every Mom Needs