We are fans of fresh mozzarella in this house, whether it is sliced, a Burrata served whole, Bocconcini or Ciliegine… we don’t discriminate.
My herb garden is also growing fantastic this year and the basil is abound. Although my son loves to go outside and just pick the leaves off and eat them right from the garden. I kept wondering why the basil keeps disappearing, but I did find the culprit.
Caprese is such a popular combination that you can find it at restaurants that aren’t even Italian base. You can spoon it over chicken cutlets or even a broiled piece of fish, but a plain cypress salad is just what this Summer orders. The tomatoes and basil are super sweet and waiting to be devoured. So why not toss them with some delicious mozzarella.
- 10 oz ciliegine mozzarella, water drained and halved
- 1 pint grape tomatoes, halved
- 1/2 cup whole basil leaves, lightly packed
- 3 tbsp extra virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- Give your tomatoes a good rinse and half them. Place them in a bowl.
- Add in the drained and halved ciliegine mozzarella and all your whole basil leaves. Season with a pinch of kosher salt and some freshly ground black pepper to taste and drizzle the extra virign olive oil over top.
- Toss gently and serve.