cherry tomato basil salad
serves 2
Ingredients
basil oil:
- ¼ cup olive oil
- 2-3 basil leaves (plus more to toss into the salad)
- squeeze of lemon
salad:
- 1 pint cherry tomatoes, sliced in half
- about ⅔ cup of small mozzarella balls, halved
- ½ cup raw corn kernels
- a few sliced basil leaves
- drizzle of balsamic vinegar
- salt & pepper
- ¼ cup pine nuts (optional)
- pinch of red pepper flakes (optional)
Instructions
- Make the basil oil by very finely chopping 3-4 of your basil leaves, and mixing with the olive oil and a small squeeze of lemon. (you can also do this in a food processor). Let that sit while you assemble everything else.
- Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
- Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
- Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.
Notes
vegan sub: replace mozzarella with chopped avocado
Recipe by Love and Lemons at https://dailycove.info/cherry-tomato-basil-salad/%3C/div%3E%3Cdiv
class=endeasyrecipe title=style002 style="display: none">3.4.3177