i’m pretty sure my husband fell in love with me the night i made him tapas from my “el farol” cookbook, which continues to be a staple in my kitchen. years later, i get the book out and try new recipes, only to be even more amazed each time.
we both decided this simple salad should be a permanent item in our fridge, so the second our fridge gets repaired (eek!) ~ i’m going to whip up a batch!
mozzarella grape salad (if you can think of a more fetching name, let me know!)
- start with your dressing: in a bowl, whisk together olive oil, sherry vinegar (a couple tablespoons), salt and pepper, the zest and juice of an orange, grated or minced garlic, and chopped mint and parsley.
- take a container of mozzarella balls and drain them. add them to the glorious nectar.
- add red and green grape, halved grape tomatoes, and kalamata olives. as little or as many as you’d like.
- toss and refrigerate. the original recipe calls for lemon zest, so try that if you’d like. i used orange zest and absolutely loved it.