Tag Archives: balsamic salad

I made this salad today at lunch. I was originally going to make it just with the tomatoes, basil and cheese but after not deciding what the bulk of my lunch would be (tomatoes, basil and cheese is not a lunch folks. Its a snack.), I was inspired to add a few ingredients to make this a full, well balanced lunch.

It was filling and I was full afterwards (kind of repetitive but I had to reiterate).

Oh, but it was good!

It can be good for two people as well…just add a little more cheese and two more eggs. As far as the tomato part…that is good for two servings for sure!

It was easy to make as well and that is always a huge bonus!

You will need:

Oh! And I forgot…

Begin by dicing the potatoes…

Boil the potatoes and boil the eggs. I boiled both for around 10 minutes. I did not want soggy potatoes so I made sure to keep them slightly al dente. When they were cooked enough, I ran both the eggs and the potatoes under cold water for about 5 minutes. While they are boiling you can continue with the rest of the recipe.

Slice around 3 oz of mozzarella cheese…

I am going to prepare the basil into something I believe is called a chiffinade (correct me if I am wrong). I took around 10 basil leaves, washed them and stacked them into two piles…

I rolled these piles up lengthwise…

I sliced these piles thinly. And there we have it…a chiffinade of basil!

Next, cut a pint of grape tomatoes in half, lengthwise…

In a bowl, add the cooled potatoes…

…the tomatoes…

…and the basil, but not all of it! Leave a little out for a fresh garnish…

Pour in around 2 tablespoons of olive oil ( I loosely poured, but feel free to measure!)…

Add a tablespoon of balsamic vinegar (again with my loose pouring)…

Then sprinkle a generous amount of salt and a generous grind of pepper to the mixture and stir…

Peel your eggs. Everyone has a different method of peeling hard-boiled eggs. FBF and I do it completely differently and so how his method seems more effective than mine but I still do it my way by force of habit.

I hit the egg on a surface to start a crack and then roll the egg between the surface and the palm of my hand, applying a little pressure. When the whole circumference is cracked, I gently pull away the shell…

Slice the eggs in half lengthwise after you take the shells off (like we did the grape tomatoes)…

Dish out some of that tomato mixture on to a plate…

Arrange the eggs and the cheese around in any manner you like and sprinkle with that basil you set aside.

Et voila!!

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