Before pumpkin stuff starts blowing up your computer screen (and maybe it has already) I thought I would share a little salad I made recently with some fabulous farmers market grape tomatoes.
And since it’s September, I figured I’d turn on the oven and make something that wasn’t too far away from a summer meal, but that was comforting with every bite.
This salad has roasted grape tomatoes, homemade croutons, fresh mozzarella, avocado, fresh basil, and a drizzle of balsamic glaze. I ate it for dinner with a big glass of Merlot and watched the latest episode of Breaking Bad…no dessert needed!
Have a fabulous weekend everyone. xoxo
- 1/2 cup balsamic vinegar
- 1 1/2 pints grape tomatoes
- 2/3 whole wheat baguette, cut into cubes
- olive oil
- salt and pepper, to taste
- 1 1/2 cups fresh mozzarella balls (I used cocktail bocconcini)
- 1/2 avocado, sliced
- 10-15 fresh basil leaves
- drizzle of balsamic glaze
- To make balsamic glaze, add balsamic vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.
- Preheat oven to 400 degrees F. On one baking sheet, lay the tomatoes down and drizzle with some olive oil until coated, and salt & pepper to your taste. On a separate baking sheet, place the cubed bread and toss it with olive oil until it gets on all the bread. Place both sheets in the oven.
- Roast the tomatoes for a full 20 minutes, tossing once during cooking. Toast the bread for 10 minutes, until golden, tossing half way during cooking.
- Place mozzarella on a paper towel to remove the moisture and water. Chop basil leaves.
- In a large bowl, add bread, tomatoes, basil, mozzarella, and salt and pepper. Gently toss, trying to keep the tomatoes intact (you want them pretty)!
- Drizzle a liberal amount of balsamic glaze and top with sliced avocado. Serve immediately.
Recipe adapted from How Sweet It Is