How I make a fresh tomato and basil with mozzarella cheese salad

Vine ripened tomatoes and fresh basil come together with a little mozzarella cheese to make a delicious and very versatile side dish!

Well, hey y’all. We are going to make a delicious little side dish today with some of these fresh out of the garden tomatoes. It has several different names and you can just call it whatever you would like. I want to save this and give it to my chickens. They’ll be so happy. Some people call it a caprese salad. Some people call it just a um a tomato salad and and you know, I mean, you call it whatever you want to. And you can also do your own thing, too. You know, if you like u more of a Italian uh twist, you can do that. If you like more there is a bad spot. If you like more of a um kind of a a Latin thing, you could use your taco seasoning and and things like that instead of what I’m going to use. So, what I’m going to do, I’m just going to take this one tomato and we’re going to cut off kind of that gooey little part right there. And you can cut these ever how thick you want them cut. However you like to do it the best. We’re just going to get these sliced up. And needed to sharpen that knife before I got here with y’all, didn’t I? But I did not. So, I’m going to get some more of these cut up. And we’ll get back together here in just a second. I’ll show you what we’re going to do next. Okay. We’re going to see if we have enough. Now, now I am using now, you know, I got these ridiculous milk allergies, but I can have goat cheese. So, what I’m using here is a goat cheese mozzarella, and it tastes exactly like mozzarella. So, we’ll see if we have enough tomatoes here. Get this kind of where you can see what I’m doing. And I’m just going to alternate these tomatoes with some of this goat mozzarella. And if you can have regular, what makes a really pretty presentation is if you the round uh balls of mozzarella that you can get in kind of the deli area. That’s a a really pretty thing to use. And it actually looks better than this. But, you know, we’re doing what we can do, aren’t we? Now, one of these tomatoes is a Cherokee purple, and my husband likes those just a whole lot. So, let’s see. We’re going to kind of scooch this in and we’re going to make that count. We’re going to not We are going to pretend that there’s another piece right there because I kind of had that for supper last night. All right. Now, in the middle of this, I’ve got some just some little cherry tomatoes that came from the garden. And I’m just going to put a few in the middle. Now, you can use the mozzarella that comes in the little balls, but I took this block and I’ve just chopped it into little cubes. And now this you there’s several different things. We have these big long extra long toothpicks. You can do it like this. And you can do what we’re doing, but you can do it like this. I’ve got some of these pretty little wooden toothpicks that have a little little toothy looking thing on them. You can do that. Just whatever floats your boat, you know, and or you can use little plastic ones. So, let me get a rag and I’ll be right back. I forgot something. Who is surprised by that? No one is surprised by that. Okay. So now what we’re going to do that’s going to make it delicious. I’m going just use your very favorite balsamic vinegar and your very favorite olive oil. If you like flavored olive oil, then absolutely use that. So I’m just going to give everybody a good drizzle. One thing you could do with these little cherry tomatoes and your uh mozzarella cheese, you can put Pearl’s playing with the rug over here. You can mix like these little ones up. You can mix this up. Throw some olives in it if you like olives. And you can put it in a mason jar and take it to a picnic. You could put it in a food safe plastic dish and you could take it to a picnic just like that. And we’re going to add some Italian seasoning. And this actually is herbs of pants. There we go. just your desired amount. Now, I do have some fresh basil here. So, we’re just going to I’ve got it all stacked up. I washed it, stacked it up, and I’m going to give it a roll just like you’re rolling up a cigar. And I’m going to make little fine ribbons. And if you had some fresh oregano, that would be delicious, too, to just chop some of that up and sprinkle it around. And it makes it pretty, too. So, we’re just going to give this a little sprinkle around. I love basil. If you like parsley, you can do that. You know, if you’re kind of going for more of a Latin theme, you could use um cilantro, unless you think it tastes like soap. Now, I’m going to add just a little bit of regular goat cheese. Now, this is the one that has a kind of a the pungent flavor, where the mozzarella is is mild, and I’m not going to use a lot because I’m the only one in the family that likes it. The mozzarella is really mild. And the uh what was that other stuff we made pimea cheese with? Oh, the sharp cheddar and goats cheese is delicious, too. So, there we go. I took no time to throw together this beautiful plate. I’m going to put a little bit of balsamic vinegar on top of that goat cheese. And you got a delicious plate. And this is actually better the day you make it. instead of letting it sit in the ice box or what some of you good people call the refrigerator. But I just love it. I just love it. So, I’m gonna just get a little bite. I’m just going to get a little bite of this goat cheese. What I’m going to get so much. That is delicious. I’m let this sit here. I’ll put a piece of saran wrap over top of it. Let it sit here and do its little thing and we’ll have this as our side dish. So, there you go. We got God’s bounty. We got all the tomatoes doing their thing. We got them coming out of our ears. This is a great way to get those in your family’s bellies. So, I’m going to clean up my mess. I’ll see y’all next time. Go do something fun and we’ll see you directly. Bye y’all.