Lazy Summer Supper – Tomato Salad with Olives and Fresh Mozzarella

It’s the end of August, I’m feeling lazy, and it’s too hot for serious cooking in the kitchen. As tomato season is in full swing, we will not suffer. That means we’re eating lots of delicious, healthy tomato salads. They are quick and easy to prepare and the tomatoes will never be better than they are right now.

Sometimes a tomato salad is a side dish to something bigger, perhaps from the grill. More often than not, this time of year it makes up the bulk of our lazy summer supper. The salad can be composed of any vegetables you can pick from the garden or have on hand in your refrigerator, and a protein of your choice will make it more filling. The only other items you need are a drizzle of olive oil, a splash of vinegar, a grind of pepper, and maybe some chopped, fresh herbs.

While the version I present here is made up of tomatoes, Kalamata olives, and fresh mozzarella cheese, with a little olive oil, balsamic, and basil, the combinations are endless. Add cooked green beans or zucchini, roasted red peppers or fried eggplant, crunchy snow peas or grilled corn. Thin slivers of red onion would be delicious. Leftover toasted bread, croutons, or even pita chips turn it into a panzanella-type affair. You can switch around the type of olives or use capers in their place for a salty bite. Avocado adds a creamy element that would be nicely complimented by some type of spicy, jarred, pickled pepper. Crumbles of feta, slivers of Parmesan or pecorino, or another salty, firm cheese would be fine. If you’re looking for more protein, add some leftover grilled chicken or steak or shrimp. Even just opening a can of tuna would work. And if your vegan friend is joining you, ignore all these proteins as well as the cheese, and throw in a can of beans. You might vary the acid by using a different type of vinegar or lemon or lime juice, and of course, you can switch around the herbs. Basil fits with the tomato and mozzarella, but cilantro or dill or tarragon or oregano would all work, depending on your choice of ingredients.

The next time you are hungry and don’t know what to eat, make a simple tomato salad. It’s fast. It’s easy. You have all the ingredients you need on hand. And it couldn’t be more satisfying on a steamy summer evening.

Tomato Salad with Olives and Fresh Mozzarella

Because this salad is thrown together, the proportions are fluid and should be taken as a suggestion. When you combine all of the ingredients, taste it and adjust as needed.

15 minutes, serves two

1½ lbs. ripe summer tomatoes, a mix of varieties, shapes, and colors (if available), cut into chunks

¼ lb. Kalamata olives, pitted and roughly chopped

¼ lb. fresh mozzarella cheese, cut into bite-size pieces

4 basil leaves torn into pieces

1 Tbsp. good extra virgin olive oil

1 tsp. balsamic vinegar

salt and pepper to taste

• Prepare all ingredients and gently mix them together in a bowl. Taste to adjust seasonings. Serve at room temperature.

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