A Muse in My Kitchen
Mini Caprese Salad
We’re gonna make this quick tonight.
The weather is so beautiful and the deck is calling my name.
Dinner tonight is simple. Burgers and side salads.
This is one of them.
So simple…but necessary to share.
I found it in a little corner of a Cooking Light magazine. After making it, I knew I had to write about it. I was panicking today as I had all these magazines around and couldn’t find the recipe.
But I did and now I share.
We’ve all had Caprese salads with the slices of Mozzarella and tomatoes.
This is cuter…and sometimes you just need cuter.
The dressing is light and enhances the freshness of the tomatoes and basil. Instead of balsamic vinegar, you use white wine vinegar with a bit of olive oil along with salt and pepper. You could toss in a little pasta if you just want it for dinner.
Easy.
Deck is calling.
Later my friends.
- 1 pint cherry tomatoes, sliced in half
- ½ cup pearl sized mozzarella balls
- ¼ cup basil leaves, sliced thin
- 1 tablespoon white wine vinegar
- 1 tablespoon Extra Virgin Olive Oil
- ¼ tsp. Kosher salt
- ¼ tsp. fresh ground black pepper.
- Combine vinegar, olive oil, salt and pepper.
- Whisk to combine.
- Combine tomatoes, cheese and basil leaves.
- Toss with dressing.
