I’ve been making this cherry tomato salad from America’s Test Kitchen a lot recently, as my tomato plants have finally begun to produce. Cooking the tomato juice down with the balsamic vinegar and shallot gives a really great, tangy dressing that works great with the tomatoes. I’ve tried a few variations, as that’s what I tend to do with recipes – a bit of onion works fine if you’re out of shallots, and adding avocado is also really good. In fact, my favorite version so far replaced the cheese with avocado entirely, and used those mini avocados that are ridiculously cute and a bite or two each. Mini avocados and mini tomatoes – shrunken veggie salad?
(Weird related tip – if you can’t find fresh mozzerella balls, a decent replacement is string cheese cut into small pieces.)