SALAD
Total Time: 15 mins
Prep Time: 15 mins
Yield: 10 servings
INGREDIENTS
- 1 lb cherry tomatoes.
- 8 oz small mozzarella balls
- 10 basil leaves, plus more for garnish
- ½ cup olive oil
- 2 Tbsp balsamic reduction
- 3 cloves garlic, minced
- ½ tsp dried oregano
- 1 tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- Italian bread, toasted
DIRECTIONS
- In a medium bowl, whisk together the oil, balsamic reduction, garlic, and spices.
- Next, stack the basil leaves on top of each other, and chiffonade them into thin ribbons. (To chiffonade, stack the leaves largest on the bottom and smallest on the top, roll them up like a blanket, and slice them perpendicular to the roll.)
- Add the basil to the oil mixture, stir.
- Next, add the mozzarella pearls, and stir. If they come packaged in water, strain before adding.
- To easily slice the tomatoes, place one deli container lid (or other small plastic lid with a raised edge, right side up on the cutting board. Add about 8-10 of the rinsed tomatoes. Next, put the second lid upside down on top of the tomatoes.
- Gently place the palm of your hand on the top lid to hold the tomatoes in place and slice them in half horizontally between the 2 lids using a serrated or very sharp kitchen knife. *It’s important you use tomatoes that are relatively the same size. *
- Repeat this process until all your tomatoes are sliced, then add them into the bowl.
- Mix well. Serve immediately with warm bread or cover and chill until you’re ready to enjoy!