tomato, mozzarella, and shallots topped with balsamic, olive oil and black pepper

We created a joint bank account about a year and a half ago, but came to that decision understanding that we had very different spending-backgrounds… (one of us was used to spending and the other of us was used to saving).  After our first dates, for example, Z would walk home to save money on his metro card (every $2.25 counts!) and A took cabs back to Brooklyn (getting to bed on time is important for a teacher!).  Now we have this joint account — and what we save we will put towards our trips around the world (Norway in February?) and so what we spend (when not buying nice wine) we are jointly strategic about.

This salad was the result of a mid-shopping trip question — how do we eat fresh for less?  This is certainly not a recipe we can take credit for, but we are happy to announce that the price is right (and we like the taste as well).

Tomato Mozzarella and Shallot Salad

1 tomato

4 mini mozzarella balls

1 small shallot

Balsamic Vinegar

Olive Oil

Salt/Pepper

It’s pretty easy. With a medium sized tomato, cut thin (1/4 inch) slices (we were getting about 7 slices per tomato (we didn’t use either end).

Slice the shallots as thinly as possible and get about a one-layer covering on each tomato.

Halve each mini mozarella ball and place on the shallots.

Drizzle olive oil and balsamic vinegar over each tomato/mozzarella stack to taste (we tried to make a “Z” design over each piece with each).

Salt and pepper to taste…

Enjoy a fresh bite to eat, know that it didn’t break the bank, and anticipate your next trip abroad!

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