Italian Summer Salad

1-pint cherry tomatoes, halved
8 oz container’s worth of drained fresh mozzarella balls “ciliegine” size (1/3 oz each),  halved
1/4 of 1 red onion, thinly sliced
2 tablespoons nonpareil capers
1 sweet marconi pepper, minced*
1 clove garlic, minced
1/4 cup white wine vinegar
1 tablespoon olive oil
sea salt
freshly ground black pepper


Toss together the tomatoes, cheese, pepper and onion in a medium bowl. Set aside. Whisk together the capers, garlic, vinegar, oil, salt and pepper. Serve immediately or marinate up to 4 hours prior to serving.

*I used a purple marconi pepper because that is what I had. A green marconi pepper or even half a cubanelle would work as well.

My thoughts:

Okay, I don’t really know if this is a salad people actually eat in Italy. I doubt it because I just came up with in my kitchen earlier today. However, this salad combines nearly all of my favorite Italian ingredients into one salad: tomatoes, Italian peppers, garlic, caper and mozzarella. I made a quick vinaigrette and it was good to go! I served it fresh with lunch shortly after making it but it was just as tasty (but more marinated and vinegar-y) at dinner time.

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