Printer-friendly version E-mail Summer

Sliced tomatoes marinating in vinaigrette.

Tomatoes marinating in Summer's Secret Vinaigrette.

Asparagus ready for blanching.

Asparagus ready for blanching

Ready to serve. We can't always get large, ripe tomatoes in the Islands, so I had to use small tomatoes and cut the mozzarella slices down to fit. Don't be afraid to be creative!

Summer's Secret Tomato Mozzarella Salad ready to serve.

This is a lovely alternative to a lettuce salad. It looks pretty, and who can resist ripe tomatoes? Not me!

Ingredients for the Dressing ...

3/4 cup of your favorite olive oil

1/4 cup balsamic vinegar

1 teaspoon Summer's Secret Seasoning

Stuff you'll need ...

Glass jar with tightly fitting lid OR

Blender OR

Bowl and whisk

Directions ...

Add all ingredients to the glass jar and shake well to mix. (You can use a blender or bowl and whisk to mix the vinaigrette.) Makes one cup. Set aside. (After use, store remainder in the refrigerator.)

Ingredients for the Salad ...

3 large ripe tomatoes, cut 1/4 inch thick

1 pound fresh mozzarella

12 to 24 spears fresh asparagus

White Stilton with Lemon Zest*

Freshly-ground pepper

Stuff you'll need ...

Large serving platter OR single-serving appetizer plates

Large, flat dish, to hold the tomatoes

Directions ...

Slice the tomatoes and place them in the dish. Give the dressing another shake, and then pour enough dressing on the tomatoes to coat them. Set the tomatoes aside.


While the tomatoes are marinating, slice the cheese and blanch the asparagus.


Remove the tomatoes from the dressing and arrange them in in alternating layers on the serving platter or individual plates.


Dip the cooled asparagus spears into the dressing bowl and then add them to the platter, or add 3 or 4 to each plate.


Crumble the White Stilton with Lemon Zest and sprinkle it over the Tomato/MozzarellaSalad. Serve immediately or cover and refrigerate until ready to serve.


Just before serving, top with a little freshly ground pepper.


*As an alternative to the Lemon Zest Stilton, crumble Feta or Goat Cheese on top of the salad.


Makes 4 to 6 servings.