Once upon a time when I was a skinny mother of one, my fantastic friend Ann had a girls night at her house. She served a classic Caprese salad with the thick slices of fresh mozzarella sandwiched between a slice of Roma tomato and a basil leaf. The whole thing was drizzled with extra virgin olive oil and balsamic vinegar and liberally sprinkled with salt, pepper and grated Parmesan cheese. It was kind of like heaven on a plate. I have periodically craved it ever since.
At my new favorite restaurant, BJ's Brewhouse, they have a "Tomato and Mozzarella" salad that reminded me of this one. It's a different take on it with salad greens instead of the basil but the taste was amazing. I decided to try to make something like it at home for my mom and I to enjoy. Here's how it went:
1 ball of fresh mozzarella, cut into bite sized pieces You could also buy the little balls that come in a small container
1 carton of small tomatoes such as cherry or grape tomatoes. I found this amazing package of baby heirloom tomatoes. Halve them if you'd like or leave them whole.
Balsamic Vinaigrette, to taste
Salad greens of your choosing. I like the Half & Half blend or the Baby Spinach
Mix the cheese and tomatoes with the dressing in a large bowl.
Add enough of the greens to make a tasty looking salad.
Put some on your plate, add more dressing if you want to.
So very good and really easy and quick. If you don't quite eat it all the first time, remove any greens (they'll get soggy) and refrigerate the cheese and tomatoes to add to your next salad.
Sunday Sweets: Stained Glass
2 hours ago