Photo: Mini Caprese Salad Recipe
Ingredients
- 1 lemon, juiced
- 1 small clove garlic, grated or minced
- 1 cup basil leaves, about 20 leaves, plus a few for garnish
- 1/3 cup extra-virgin olive oil
- 1 pint heirloom cherry tomatoes, multi colored if available, halved
- 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
- Salt and freshly ground black pepper
Directions
Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.
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By foodluvr-badcook
on January 21, 2013
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Very good, will make again but WAY WAY WAY to much lemon. I doubled and brought to a party, everyone liked it but agreed to much lemon, even thou I cut lemon in half it was still to much.
By evemar1958
Caguas, PR
on August 26, 2012
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Great Salad,really like the way came out thanks
By BluEyesTX
DFW
on May 27, 2012
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Great salad and perfect for summertime, but I found a whole lemon was a bit too much.
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