July 26, 2013
It's what to do with all that Basil time!
My work buddy, prayer partner and fellow plant addict, Beverly sent me this terrific recipe for mini caprese salad. I've made basil, tomato and garlic salad for ages but this takes it to a new level!
Here's her recipe:
1 lemon, juiced
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes, multi-colored if available, halved
1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
Salt and freshly ground black pepper
Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
To see a zillion different ways to serve this yummy concoction clink the Pinterest link below