Sunday, April 2, 2017

Cupboard Tomato Mozzarella Salad #SundaySupper

A beautiful, colorful, delicious salad made with mostly cupboard ingredients plus tomatoes, mozzarella and purple onions. Great for barbecues, buffets and potlucks. It's even better the next day!



I know that is a strange name but I honestly couldn’t think of a better one.  This gorgeous salad is made mostly with ingredients from your kitchen cupboards, with the exception of fresh tomatoes, mozzarella and a little onion. And perhaps a bit of chopped basil. But look at the colors!

It’s great for a buffet table or to bring to a potluck because this salad just gets better after it sits a while.  So forgiving, beautiful and delicious.

Ingredients

  • 1/4 large red onion


  • 2 tablespoons lemon or lime juice or vinegar
  • 10.5 oz or 300g red grape tomatoes (I used NatureSweet Cherubs.)
  • 10.5 oz or 300g yellow grape tomatoes (I used NatureSweet Sunbursts.)
  • 1 jar (12 oz or 240g) marinated artichoke hearts
  • 1 can (drained weight 6 oz or 170g) pitted black olives
  • 1 can (15 oz or 425g) chickpeas or garbanzo beans
  • 8 oz or 226g fresh ciliegine or cherry size mozzarella balls
  • 1 can (14 oz or 400g – 7.5 oz or 212g drained) hearts of palm
  • Sea salt
  • Black pepper
  • A few leaves of fresh basil (optional)


Method
Slice your red onion very thinly and add to a salad bowl that will be big enough for all of your ingredients.   Pour in the juice or vinegar and set aside for a few minutes.


Open the jar of marinated artichokes and add them to the onion, with all of their marinade, along with the tomatoes and mozzarella.


Drain the cans of olives and chickpeas, rinsing the chickpeas if necessary, and add them to the salad bowl.


Drain the can of palm hearts and cut into pieces about the size of your tomatoes.


Add them into the bowl.


Toss and then sprinkle the whole bowl with sea salt.  Add black pepper to taste.


If you are adding basil, stack the leaves, roll them up and slice them thinly.  Add to the salad and toss again.  (This salad did actually have basil but, unfortunately, I wasn’t able to photograph that step.)

Bring to your sister’s house for a barbecue or wherever you have been fortunate enough to be invited.


Enjoy!



My mom took this one showing a little of the basil.  Thanks, Mom! 
If you are looking for more dishes using fresh tomatoes, you are going to love this week's Sunday Supper. Check out the link list below to see what our talented tastemakers are sharing. Many thanks to our host, Rini from Healing Tomato, and our event manager, Cricket of Cricket's Confections.

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great Sunday Supper recipes delivered right to your inbox every Thursday!

  newsletter sign up #SundaySupper

4 comments :

  1. Oh yum! I love this kind of salad but I've never had it with artichokes and chick peas!

    ReplyDelete
  2. This looks so delicious and fresh!

    ReplyDelete
  3. Me too, Kelli! Marinated artichokes are great in any salad because they come with their own "dressing."

    ReplyDelete
  4. Thanks, Kayle! I make various renditions of this salad, adding different beans or sometimes canned baby corn on the cob. Blanched snow peas are also a nice addition. Any way you make it, it's always good.

    ReplyDelete

Where in the world are you? Leave me a comment! It makes me happy to know you are out there.