Unless I’m frying eggs on the asphalt – there’s no cooking here!

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


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


I'm the Cool Mom of 4, Married to the Preacher Man, but at times I'm a little more Sass than Saint!

You may also like...


  1. We bought some salad last night and I plan on having that and hot dogs tonight. Least amount of cooking possible.

  2. Oh my God this looks so good and i`m sure that it is delicious too. I think that this is a easy recipe so i will give it a try, thanks a lot for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.