Back in April, Dave came home with a 4 inch grape tomato plant that is now about 9 feel tall. It's been very prolific, and I'm pulling about 2 cups or more grape tomatoes every day. I plan on roasting a bunch, but it was just too hot today, so here's my take on a Caprese salad. A traditional Caprese has slices of mozzarella, but that just seemed a little heavy, so I just grated a bit on top for this luscious, light and fresh salad.
2 cups grape tomatoes (sliced in half)
1/4 C fresh chopped basil leaves
Toss the sliced grape tomatoes and chopped basil with a couple of tablespoons each of the olive oil and balsamic vinegar. Season with salt and pepper to taste. Let sit in the refrigerator for at least 1/2 hour. Divide into serving plates and sprinkle the grated mozzarella on top. If you're like me, you'll want to add a little more salt at the end...or not. Hello, my name is Betsy, and I'm a saltaholic....I admit it freely.