I’m sorry but……is this not the most beautiful salad you have ever seen? I think so. I love FRESH grown produce, especially when it comes straight from your backyard. My husband is the vegetable grower in the family and is always puttering around in his little garden. This year he has planted a variety of berries, herbs and veggies. His tomatoes are usually the stars of the show and grow in abundance up the house wall in the summertime.
There are some uninvited guests who also enjoy the garden and many a night you will see small rabbits, squirrels, chipmunks and birds coming to steal a few things that really don’t belong to them. My husband is usually spotted outside clapping his hands to scare them away and yelling “scram you darn varmints”!!
I swear he thinks he’s Jed Clampett. It’s always entertaining seeing him running around and carrying on with the local wildlife.
I have a bit of a strange problem with tomatoes so hear me out for a second. I love a tomato on a burger or in a sandwich or even in a sauce. I’m not so crazy about tomatoes in a salad. I have no idea why they bug me in salads and I usually toss them onto my husband’s plate in exchange for the bocconcini cheese which he feels are tasteless white balls of nothing. (we make a perfect couple ….both weird right?) So why did I make a salad with tomatoes for this blog? Two reasons:
1. they are really cute and oh so pretty
2. they naturally GO with bocconcini cheese
The other reason I really wanted to make this simply beautiful combo is the super easy fig balsamic glaze I found on the whiteonricecouple’s blog.
- For the salad
- 1 pomegranate, seeded
- cherry tomatoes, about 20
- fresh bocconcini cheese, about 6 small balls sliced
- handful of fresh mint
- For the glaze
- About ½ cup ripe fig pulp (about 10 oz figs) use fresh figs
- ¼ cup balsamic vinegar
- ¼ teaspoon vanilla
- Scoop out fig pulp.
- In saucepan, add fig pulp, balsamic vinegar and vanilla. Simmer on low heat for about 20-25 minutes, or until it becomes thick. Stir occasionally (every 5-8 minutes).
- Allow fig/balsamic reduction to cool.
- Place mixture in blender or food processor. Blend thoroughly until mixture combines and becomes smooth.
- Strain out fig seeds through a fine sieve.
- NOTE: The reduction is very concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressing and drizzles.