My tomato plants are on the verge of producing tons of ripe tomatoes, but I still have a few in my refrigerator. So for a church pitch-in, I decided to make a quick caprese salad to use up what I already had.
What you’ll need:
5-7 ripe tomatoes
1 block mozzarella cheese
fresh basil
olive oil
balsamic vinegar
Cut your tomatoes in quarters. Scoop out the seeds (otherwise your salad will be runny and too juicy).
Cut the tomato “shells” into chunks. This doesn’t need to be very fine.
Cut the block of cheese into chunks about the same size as your tomatoes.
Rinse and dry your basil (I used out salad spinner). I’m using boxwood basil, so the leaves are small, and I didn’t cut them. But if you’re using sweet basil, roll your leaves, and chop them thinly.
Gently tossed the three together.
Drizzle with a little olive oil and balsamic vinegar.
Perfect for a summer salad
a project at a time 