I am trying to cook in a way that will help my husband get more control over his diabetes.
So, Paring a yummy Prime Rib with a giant baked potato was out.....(cry!) So, I took to the web and found a few different variations on a tomato salad, and found that while they looked and sounded good, I already had in mind what I wanted to do...I wanted the flavor of my favorite Bruchetta....in a Salad form!
Sliced Heirloom Tomatoes
Basil Chiffanaud (sp? it means to roll up a bunch of basil leaves and slice thin strips!)
Fresh Mozzarella sliced (If I had any good Parmesan in the fridge I probably would have used that instead)
Green onion slices, or Red onion diced fine (about 2 T. total I did mine with Green onions)
Slice the tomatoes and add salt and set in a colander over a bowl for 15 to 20 min. While they sit
Make the dressing!
1/4 C. Olive oil
1 T. fresh lemon juice.
1 T Balsamic Vinegar (more if you like it tangy!)
Pepper to taste
1/2 teaspoon Garlic powder or chopped fresh garlic to taste
Discard the drippings and add tomatoes into the bowl. Add, Cheese and Basil and dressing.
Let sit in Fridge for a bit before you taste.
The Salt from the Tomatoes should be enough but taste before you serve.
I am excited to try some new things from the Farmers Market soon!! I hope he likes Beets...