Tomato, Mozzarella, Pear (Light Vinaigrette) Salad


Okay, so you’ve been wondering why I haven’t posted in ages. You have every right to ask. Truth is, Peter started working 10 hour days, which means a 4 day work week. I followed suit. As you can imagine, a 10 hour day does not leave much energy for blogging. So where have you been on that extra day off?

Again, valid question. The answer? Sleeping.

Now then, this salad is the product of a few different desires: (1) to taste something a little new to us, (2) to try, try, try to get Peter into some sort of salad, and (3) to avoid creating a lot of mess, which my husband would graciously need to clean up at a later time. It is rare that we eat a dinner around here that does not include meat, but I’m sure my dear friend Meghan will appreciate its vegetarian nature. I have to say, though, having had this salad in my belly for a couple hours now, I’m still full and satisfied, feelings which I need after eating dinner or I’ll be tempted to stuff my face later.

You’ll forgive the blurriness, I hope. Until this blogging gig starts paying more, the ol’ cellphone camera will just have to suffice.

A few notes. Use fresh, squishy, amazing mozzarella if it’s in your budget. You will notice the difference. It wasn’t in our budget this week, but even with our plain old Lucerne low-fat, low-moisture mozzarella, everything still tasted out of this world! Regarding the choice of pear, we used Anjou, but I’m sure that any variety–provided it’s neither too mushy nor too sweet, would suffice. As for the vinaigrette recipe I provide, you are free to use any old goodie you have around. The recipe I give here makes quite a bit of dressing, so if you (like us) prefer your vinaigrette light, you can easily halve the amounts. And finally, it’s not a requirement that you halve those cherry tomatoes…but it does make it easier to fork them.

Tomato, Mozzarella, Pear (Light Vinaigrette) Salad
Serves Two

1 Anjou Pear – 1/2 inch cubes
5 oz. Mozarella – 1/2 inch cubes
5-8 oz. Cherry Tomatoes – halved
5-8 oz. Salad Leaves (I used a mix of red lettuce and fresh spinach)

1/4 cup Extra Virgin Olive Oil
1/4 cup Red Balsamic Vinegar
1 tsp Pepper
1 Tbsp Crushed (or pre-diced) Garlic
3/4 tsp Ground Mustard

Add all your vinaigrette ingredients to a mason jar or piece of tupperware. Shake the hell out of them until everything has combined. Give it a little taste to see if needs a little extra of this or that. Set aside.

Throw your salad into a large bowl and put your chopped ingredients on top. Give that vinaigrette another good shake or two and drizzle the desired amount over the salad. If you’re not sure how much to use, less is more. Start with a little and see if that suits you.

Roll up your sleeves, get your hands into that bowl, and mix everything until every bit tomato, mozzarella, and pear is evenly coated. You can serve immediately, or wait five minutes for the spinach to wilt a bit. Up to you! We ate ours fresh.

Calorie Breakdown

2 1/2 ounces cherry tomatoes – 14 calories
2 1/2 ounces mozzarella – 200 calories
1/2 anjou pear – 50 calories
2 1/2 ounces red lettuce and spinach – 25 calories
1/8 cup extra virgin olive oil – 240 calories
1/8 cup red balsamic vinegar – 21 calories

Bear in mind that this number will be significantly lower if, like Peter and me, you only end up using HALF your vinaigrette.



One Response to “Tomato, Mozzarella, Pear (Light Vinaigrette) Salad”

  1. Ooooh I want to make that. Must find red vinegar here…

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