So it’s getting warm around here, and no one really wants to stand over the stove for any longer than absolutely necessary. Also, until we reinstall Pretty Pretty Princess Land,* ain’t nobody at No. 208 interested in sitting down to a hot meal. So! In the same way that autumn soccer season means soups, summertime means cold salads. And over the next few weeks, I shall share with you, dear reader, our favorites.

This tomato salad was introduced to me by a couple of poets who were up from Texas touring a few years ago, and who were kind enough to cook for us. The use of fresh oregano** instead of fresh basil was a bit of a surprise, but the result is pretty spectacular – fresh and fruity, and a little bit peppery. This meal is super satisfying without being heavy – perfect for the hot weather.

Tomato Mozzarella Salad – feeds 3

3 large roma tomatoes
8oz fresh mozzarella
2 1/2Tbsp fresh oregano, chopped
2-ish Tbsp apple cider vinegar
2-ish Tbsp olive oil
1 Tbsp small capers (optional)

1. Chop the tomatoes and the mozzarella cheese into bite-sized chunks and put into a bowl.
2. Pour in olive oil and apple cider vinegar. I say 2-ish Tbsp, because you might like your salad either more or less saucy than we do – we like a fair amount of juiciness in ours. Add the oregano (and the capers, if you choose to add them), and combine well.
3. Cover and let chill in the refrigerator for fifteen to thirty minutes, mixing everything up once or twice during that time.

Serve with crusty bread &/or with cucumber slices on the side. Enjoy ♥

***

*This is what I like to call the apartment once all the airconditioners have been set up and on for at least 24 hours. It’s better than calling it the Land of Ohmyfuckingelectricbill, amirite?
**It’s really important that you go for the fresh oregano in this – it tastes WAY different than the dried stuff.