Yes, rule #1 when shopping for pretty much anything, don’t go into the expensive section, because you will want it, all of it. I love the image of marching bands without their uniforms, very rag-tag, but definitely better than a pile of bodies and tubas in the street. Looking forward to trying this summer salad. Hope the heat continues to drop in Chicago.
Perfect for that horrible heatwave we had! I also avoided the oven (my solution was gazpacho). This looks messy & beautiful — and I couldn’t agree more about the quality of the ingredients making the dish. I will make this for sure!
I’m a longtime reader but have never commented… I did attend one of your Floriole dinners awhile back though! Anyway, just wanted to come out of the woodwork and say I love your blog / ask where you get your buffalo mozzarella?
I was experiencing the same unbaerable heat in Chicago last week! This recipe looks absolutely scrumptious and refreshing. I’ll have to scope out some fresh moz in the city and make it soon! Thanks – and thank goodness for cooler weather this week!
I love this salad and it is something I like to make often during the summer. But, here in the UK we had had the worst weather so haven’t made it so much recently. You can now buy good Buffalo Mozzarella that is British now so that is a bonus. I need a whole loaf of bread for the amazing sauce too!
This looks great. I’m curious what other no-heat dishes did you serve? In Arizona, there are about four months where you don’t want to turn on the stove and I quickly run out of ideas of what to serve guests.
I don’t eat cheese – dairy allergy – but this recipe so makes me want to. Just the picture with the herbs and oil in the bowl with the whisk made my mouth perk up. And the gorgeous cherry tomatoes. How can you go wrong with those? Well, maybe I’ll try it. Just this once. :)
I’m making this today with lovely little mozzarella balls from Fresh Farms in Niles and herbs from my own garden. I wonder if usinz a ziploc bag would be a good way to make sure everything stays coated for maximal marination? I’m gonna give it a try, anyway! Thanks for the inspiration and so glad I found you.
This looks amazing! Will try this week for sure. Heirloom tomatoes, colorful, fresh basil and fresh mozz…..drizzled with our favorite olive oil, of course. Thank you for the beautiful photo to compliment a delicious dish!
I wouldn’t make this that far in advance. The cheese will get a little weird, and the flavors a little muddled. It is best to throw it together 30-60 minutes before you plan on eating it. Couple of hours would be fine, but I think overnight would be too much. But what do I know?! If you give it a try, let us know. : )