Saturday, May 29, 2010

Two Salad Saturday Night

Tomato Basil and Fresh Mozzarella Salad with Arugula and Goat Feta Salad

**where noted, these ingredients came from local more about them at Athens Locally Grown (

Two medium sized fresh tomatoes, sliced thinly (Italian Goliath variety from The Veggie Patch)
Handful of sweet Genovese basil, chopped (Veribest Farm)
Two cloves of garlic, chopped with the basil (Backyard Harvest)
4 oz of fresh mozzarella, sliced thinly (Atlanta Creamery)
Olive oil
Sea salt and pepper to taste

Handful of fresh baby arugula (my own urban homestead)
Ends of the tomatoes from above, chopped
2-3 T Goat feta cheese (Split Creek Creamery)
Olive oil
No more than a tsp of balsamic vinegar
Sea salt and pepper to taste

Arrange the sliced tomatoes in a circle and scatter the arugula around the edge. Top each with their respective toppings, drizzle the whole thing with olive oil. Sprinkle the arugula with a with the vinegar. Top it all off with pinches of sea salt and a grind of fresh black pepper.

Serve with fresh bread (Luna Bakery)


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