Anyway, there’s nothing too fancy about this dish here; just a tomato, basil, and mozzarella salad made with the spoils from our trip to the farmers’ market this morning. Despite it’s lack of inventiveness, it sure is pretty. I call it “Chunky Caprese Salad” because I just kind of chunk everything up and throw it in a bowl. It’s the lazy person’s version of the classic recipe.
Tomatoes (we went with grape tomatoes since the full sized heirlooms weren’t looking so hot today, and have regular red ones and some green guys that I’m not sure what variety they are)
Fresh basil, torn or chopped
Extra-virgin olive oil, for drizzling
Salt and pepper
Wash and dry your tomatoes. Slice them in half (or if you’re using bigger, full-size tomatoes you can cut them into big slices or wedges… do whatever you’d like!) and place them in a bowl.
Slice (or dice, or whatever!) your mozzarella and add it to the tomatoes. Add in the fresh basil. Toss everything together. Drizzle everything with the olive oil, and give it a healthy sprinkling of salt and pepper. Toss again.
You can let it hang out in the fridge or a while, or eat it as is.