Meatless Monday – Caprese Salad
It’s day one of spring break and I am back in the kitchen! This is partly because I finally got my second trimester energy surge and partly because I’m tired of relying on take-out and/or overly processed foods as my main staples.
I found this recipe via Pinterest (Best. Site. Ever.) a couple of days ago and figured I’d give it a go. You can use it as a main dish, a side, or even a snack. Or you can just sit with the bowl in your lap and a remote in your hand and proceed to inhale it all while watching back episodes of Dateline (um, not that I would know anything about this).
- 1 pint of cherry tomatoes
- 8 oz mozzarella balls
- 18 fresh basil leaves, chopped (I used my herb scissors – LOVE them for making even pieces)
- salt and pepper to taste
- 3 tbsp olive oil
Halve tomatoes and cut mozzarella balls into quarters (I find that a serrated knife works best for both of these tasks). Rip or slice basil leaves into small pieces. Combine in a bowl with salt and pepper; dress with olive oil and mix well. Chill in fridge for at least an hour for best taste.
Time: 10 minutes; Serves: 4 normal people or one pregnant woman