Wednesday, August 4, 2010
Italian Summer Salad
This recipe is so so simple, but it never fails to impress! It's perfectly refreshing for light lunch or goes wonderfully with grilled chicken for a delicious dinner side dish!
16 oz package of whole milk mozzarella
1/2 cup fresh basil
1 1/2 cups cherry tomatoes
freshly cracked pepper
Cube your whole milk mozzarella into small bite sized pieces. Chop fresh basil...you're going to want this to be reasonably small pieces. Halve your cherry tomatoes. Add a dash of salt and freshly cracked pepper, and toss! (The key to this dish for me was to make sure that the pieces of cheese and the tomato halves are about the same size.) If you're going to eat this dish at the time you make it, you may want to add a couple of tablespoons of Extra Virgin Olive Oil. However, this salad is AMAZINGLY delicious if you make it the night before you are going to eat it and let all the flavors marinade together. Simply cover bowl with plastic wrap and let it rest in the refrigerator, and you will have a wonderfully refreshing dish ready for the next afternoon!