Summer salads

'tis the season...for an onslaught of tomatoes from the garden. Here is a free-form recipe (ingredients listed, quantities subject to change) for a Greek-inspired salad. Actually, it is an adaptation from a salad from a local pizzeria.

Romaine lettuce, broken into bite-size pieces
Radicchio, broken into bite-size pieces (or get one of those bagged mixes containing these two)
feta cheese, chopped into small pieces or crumbled
sliced cucumber
chopped tomatoes
sliced black olives (pitted Kalamata olives, my favorite, cut in half)
chopped watercress
sliced white mushrooms

Mix these ingredients in a large bowl. Dress immediately before serving with a mix of the following, shaken to blend:

olive oil
fresh lemon juice
a little coarse salt

Enjoy! Anyone else want to share a salad, particularly one with tomatoes?

Tomato Mozzarella
2 cups tomatoes - any type - cut into bite size pieces
2 c fresh mozzarella (the soft white kind, preferably buffalo milk, not the yellow processed stuff) cut into bite size pieces
5 or 6 fresh basil leaves chopped
salt & pepper to taste
1/2 c extra virgin olive oil
Italian seasonings to taste (parsley, thyme, oregano whatever else is in season or in the spice bin)

Mix everything in bowl. Add less or more oil depending on taste. We usually throw in whatever else we have lots of - onion, squash, mushrooms, olives