culinarianlibrarian

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).

Ingredients:

• 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

Original recipe: http://savorysweetlife.com/2011/08/tomato-basil-mozzarella-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+savorysweetlife+%28Savory+Sweet+Life%29