It’s nice to have a salad once in a while that doesn’t involve lettuce. When you eat salad often (which I try to do) sometimes you just can’t look at another lettuce leaf. There is just something about this simple salad that reminds me of summer. And truthfully, summer is my favorite time to make it, with vine-ripened tomatoes and basil from the garden. But I make it year round, because I love these flavors together so much. And even in winter the cherry or grape tomatoes taste sweet and juicy. Do yourself a favor and spring for the fresh mozzarella for this one. The taste and texture are completely different from the rubbery stuff and well worth the extra buck or two.
So toss this one together, kick back, and think sweet thoughts of summer days.
Tossed Caprese Salad
2 cups cherry or grape tomatoes, halved (I usually leave the tomatoes out at room temperature for maximum flavor)
1/2 cup basil leaves, torn or sliced in ribbons
1 cup fresh mozzarella, cubed
1-2 tbsp. balsamic vinegar
1 tbsp extra version olive oil
Salt & fresh ground pepper
Toss together all ingredients until the oil and vinegar coat the cheese and tomatoes somewhat evenly. Serve at room temperature.