Tomato, Cucumber & Mozzarella salad

Happy Thursday! It's currently 88 F / 31 C and feels loads hotter. I think it's the high humidity but that sure makes it hard to go walking.

Tomato, cucumber and mozzarella salad is just perfect for a hot summer dinner. It's a quick and easy side dish, healthy ingredients and tasty too.

I've been enjoying reading through this Jacques Pepin cookbook lately, staying inside and avoiding the high temperatures. This recipe was one I'd bookmarked awhile back, no time like the present.

Ingredients

1 ½ pounds ripe tomatoes (regular or plum)

1 cucumber peeled, cut in half lengthwise, seeded, and cut into 1/2-inch cubes

1 onion (about 8 ounces total), peeled and chopped

½ pound mozzarella cheese, cut into cubes

shredded basil

¼ cup chopped chives or parsley

1 teaspoon freshly ground black pepper

1 teaspoon salt

3 tablespoons red-wine vinegar

½ cup extra-virgin olive oil

PREPARATION

Cut tomatoes in half crosswise and gently squeeze out seeds. Cut seeded tomatoes into 1-inch pieces. Place chopped onion in a sieve and wash under cold water to remove some of the sulfuric acid compound, which tends to make the onions discolor and is strong-smelling and irritating to the eyes. Drain thoroughly.
In a bowl, combine all the ingredients, stirring well. Serve immediately or cover and refrigerate until needed. An hour or so before serving, remove from the refrigerator so the salad is cool, not cold, when eaten. Serve with a crunchy French bread.

Sharing with

Deb at Kahakai Kitchen for Souper Sunday

I Heart Cooking Clubs for Potluck

The Intrepid Reader for Weekend Cooking