One cherry tomato vine is about the right number for a small family. Under decent conditions, one vine can keep that household in enough cherry tomatoes for a month’s worth of tossed salads. Five vines, however, creates something of a problem, unless you are a confirmed Tomato-Holic. I had 5 vines in my garden – all volunteers – and have been struggling with new and improved ways to eat cherry tomatoes without having nightmares about alien cherry tomatoes in attack mode. Sorry to be repetitive, but here is my third cherry tomato recipe in a row in the CvilleBuzz Cooking column.
They say that necessity is the mother of invention. When it comes to cooking, desperation might well be the deciding factor.
Last night, after picking about three dozen new cherry tomatoes, I created my version of a cherry tomato and mozzarella salad. It was very good, but when you use tried and true ingredients like freshly picked tomatoes, fresh mozzarella cheese, sun dried tomato salad dressing and a garnish of cranberries and honey glazed walnuts, it’s pretty hard to go wrong.
Another simple recipe, I sliced 18 cherry tomatoes and added an equal number of small mozzarella balls that I fashioned from am 8-ounce of fresh mozzarella round. In a bowl, I added a half-cup of Kraft Sun Dried Tomato dressing and a half-cup of Fresh Gourmet Cranberries & Glazed Walnuts (a packaged salad garnish) to the tomatoes and mozzarella. I let the salad chill in the fridge for an hour or so; then we served it as a side with some Buffalo style chicken wings and fresh corn on the cob. It was a winning combination. You know, I may plant six vines next summer!
Cherry Tomato and Mozzarella Salad
18 Cherry Tomatoes, sliced in half
1 Cup of fresh mozzarella balls
½ Cup Kraft Sun Dried Tomato Salad Dressing
½ Cup Fresh Gourmet Cranberries & Glazed Walnuts