Thursday, June 25, 2015

Grape Tomato Caprese Salad

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
Olive Oil
Balsamic Vinegar
Grated Mozzarella

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. 

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