Hi, I’m Deb from Cooking on the Front Burner and excited to be over here with Cindy and her fabulous followers as she is getting some well deserved R&R at the beach. What’s your favorite vacation spot? Beach, mountains, site seeing? I’m also a beach lover and love running my toes through the sand (with a fun pedicure of course!). I was thrilled when she asked me to fill in today and had fun trying to think of a recipe that I thought she (and you) would enjoy. Do any of you get the Sandra Lee magazine? This past one was pretty much dedicated to lemon recipes and I know Cindy is a lemon lover (but who isn’t right?). I loved how simple and fresh this was so a trip to our local Farmer’s Market was in order.
I enjoy meandering around the market and like to spread the love by buying from different vendors. My market bag become quite full after stopping at some of these fun stands:
So getting back to the recipe – the ingredients I used were: 1 cup yellow cherry tomatoes, halved 2 small yellow tomatoes, quartered 1 medium yellow pepper cut into small thin strips 1 small container of mozzarella balls a bunch of basil torn into pieces For the dressing combine 1/4 cup fresh lemon juice, 2 T olive oil and sea salt/fresh pepper to taste. Shake or whisk well and drizzle over salad. This is best served when made so that the basil stays fresh.
Wow, doesn’t this salad look absolutely so fresh and delicious? I just love the beautiful yellow tomatoes! Thank you SO much to Deb for being here today and for sharing this incredible salad – with lemon!! Deb always has a fantastic recipe to share, so please be sure to visit her at Cooking on the Front Burner! I’m so happy that you stopped by for a visit today – hope you are having a wonderful holiday weekend!