With temperatures over 50 degrees Celsius with the humid-ex {that’s over 122F for all my American friends} today, the last thing I want to do is turn on the oven. I don’t know about you but even leaning over the BBQ isn’t thrilling me.

I thought I’d share with you an easy, yummy and filling Summer Salad. {I just got off the radio with Randy from Midday with RJ on FM 98.5 CKWR and shared it with them too! Click on the Recipe Corner button to see more.}

Everything for this salad is right in my very own backyard… well, everything but the cow to make the cheese… One day…

This spring I planted 5 containers of tomatoes and I have an herb garden with a bunch of great flavours in it including four types of basil. It’s been great having such great ingredients on hand.

You can switch up the parsley and mint for fresh basil and add a bit of balsamic vinegar for a different flavour. Maybe some cold grilled chicken from last night’s dinner or even some salmon… the possibilities are endless!

So what are you making tonight?!

Tomato and Mozzarella Salad

Ingredients:

2 pints grape or small heirloom tomatoes
1 cup bocconcini (miniature mozzarella balls) or 1 ball fresh mozzarella, chopped into bite-sized pieces
4 scallions or 1 spring onion bulb, thinly sliced on an angle
1/4 cup chopped fresh mint
1/4 cup chopped flat-leaf parsley
1/4 cup Extra Virgin Olive Oil
Salt and ground black pepper to taste