Day 7 - Pantry Challenge - Tomato Mozzarella Salad

This is one of my new favorite salads. A simple salad made with tomatoes, mozzarella, basil and a balsamic vinaigrette. I love the simplicity and beauty of this salad. The other day when Richy made us dinner, he made this salad and I couldn't wait to have it again so I made it to go with the quick lasagna. The salad was perfect and I could have eaten it by myself.

Tomato Mozzarella Salad
Serves 5

2 or 3 tomatoes, any color, any size, cut into cubes
4 slices of buffalo mozzarella, cut into cubes
3 T balsamic vinegar
1 T olive oil
Fresh basil

Mix together tomatoes, mozzarella, balsamic vinegar and olive oil in a bowl. Refrigerate for a half an hour before serving. Separate salad among 5 plates and top with fresh basil.

Day 6 - Pantry Challenge - Quick Lasagna

I skipped writing for Day 5 of the pantry challenge because Richy cooked dinner for us when we got home from the Harbor. We had marinated steaks, corn on the cob with leftover lime cilantro butter, marinated tomato salad with fresh buffalo mozarella and baked potatoes. I rounded off the meal with a rustic peach tart. It was the perfect summer meal.

Here is what we are having for dinner tomorrow. I love this recipe because it's so easy to make and has three simple ingredients; frozen ravioli, pasta sauce and mozzarella cheese. What is even better is it takes 25 minutes to make and I have everything in my freezer. Serve with a salad for a quick easy dinner.

Quick Fix Lasagna

1 bag of frozen ravioli
1 jar spaghetti sauce
1 lb shredded mozzarella

Layer a 13x9 pan with sauce, ravioli, sauce, cheese repeat. Throw in a 350 degree oven for 25 minutes or until bubbly. Top with fresh basil as a garnish and serve with salad on the side.