Cherry Tomato Basil Salad
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Ingredients
2 servings
- ¼ cup olive oil
- 2-3 basil leaves (plus more to toss into the salad)
- squeeze of lemon
- 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)
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Preparation
Step 1
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.
Step 2
Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
Step 3
Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
Step 4
Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.
Step 5
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Chef's notes
vegan sub:
replace mozzarella with chopped avocado
