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Oil + Vinegar

Tomato and Mozzarella Salad, Photography by

Things that simplify the kitchen are glass dispenser bottles kept near the stove.  (The glass is healthier to store food in than plastic.)

Three little uniform bottles (pic below) for organic olive oil, veg oil, and balsamic vinegar sit near the stove near the butter dish.  They stay out of the way, on hand, and clean.  This also frees up counter space and mental space because it relieves the eye from bar codes, marketing, and different sizes/shapes.  The colors are beautiful.  Add herbs like rosemary or a few cloves of garlic to the olive oil bottle for a specific flavor.

Tomato Salad  

(Note:  We don’t eat regular potatoes or soft cheese anymore, so the tomato could be paired with a bit of parmigiano reggiano hard cheese instead of Buffalo mozzarella.)

Non-GMO, organic, local, free range, grass-fed ingredients:

Cut up the tomatoes and drizzle with olive oil and balsamic vinegar.  Pepper and salt a tiny bit if you like.  Simple, healthy, fast.  If you have some fresh Basil, tear over.

Oil and Vinegar Dispenser Bottles, Roasted Potatoes, Photography by