This turned out really good. However the kids picked out the olives and cheese and ate only those items. The flavors were good and overall it was just really tasty. I combined two different recipes into one to make this salad. It's simple and very easy to make.
Tomato Caprese Salad
adapted from Cook's Country Aug/Sept 2009 and Kalyn's Kitchen
3 cups tomatoes (cherry works best but I used regular tomato's and chopped them)
1 cup mozzarella pearls or fresh mozzarella
1 can black olives, drained (you could cut them in half or leave them whole like I did)
1 cup chopped basil
Combine the above into a large bowl. Season with salt and pepper to your taste.
3 tablespoons balsamic vinegar
3 garlic cloves, minced
6 tablespoons extra-virgin olive oil
2 teaspoons sugar
Mix together until combined. Toss the dressing on the salad and serve.
Roasted Asparagus with Soy-Sesame Glaze
1 hour ago