Friday, September 19, 2008

Mini Caprese Salad

Difficulty: Easy
Prep Time: 15 minutes
Yield: 4 to 6 servings

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.

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