The week of June 18 in the GFGF theme of Salads, I chose Herbs. Here is the recipe I used for Mixed Herbs Salad with Olives, Tomatoes, and Fresh Mozzarella if you would like the recipe to make it for yourself: click here.
The ingredients: grape tomatoes, salt, balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon mustard, black pepper, arugula (I used red leaf lettuce), fresh cilantro, fresh parsley, fresh mozzarella, fresh basil, fresh mint, olives, and fresh thyme.
Each year I grow ten pots of herbs so I’m always looking for ways to use them as they grow fast and furious. It’s just wonderful having them on hand from spring until late fall.
After coming across this recipe, I couldn’t wait to give it a try. Usually I add an herb or two here or there but I have never had so many all in one recipe equally highlighted. Fresh herbs are delicious but I wondered if having so many together like this would be overwhelming. It seemed like there would be an explosion of all the flavors at once and maybe quite chaotic, but it wasn’t at all. It was just very nice coming across the different herbs in different bites. I’m going to do this more often when I have my herbs all growing profusely all summer. Definitely a repeat.
To see what the others made with their Salad with Herbs, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy.
Next up are Vegetables featuring Potatoes, chosen by Margaret, posting date on August 13. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.