Saturday, July 2, 2011

Tomatoes. Again.

Anne’s Caprese Salad has some extra ingredients that make it a special treat. It packs well in a lunch box and there are never leftovers.
  • 1 pint cherry tomatoes, halved
  • 1 cucumber, peeled and cut into smallish chunks
  • 1 green onion, thinly sliced
  • 6 to 8 ounces Mozzarella Ciliengine (small mozzarella balls)
  • 2 basil leaves, torn
  • 2 tsp olive oil
  • 1 T red wine or balsamic vinegar
Gently mix ingredients together and enjoy!
Tomato hint: I like to use different kinds of tomatoes, including yellow, cherry, grape, and tiny heirloom varieties. All work well in this recipe, and the more color in the tomatoes, the more visually appealing the final salad.
Mozzarella hint: I used small mozzarella balls so I don’t have to slice a large ball into bite-sized pieces. Use what you can find. Fresh is always best, and as with many of recipes, I add enough mozzarella it until it “looks right.”

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