This simple Italian salad (which resembles the color of Italy’s national flag) is the perfect summer dish.
Recipe and photograph by Kimme Hargrove
3 medium tomatoes, roughly chopped
10 yellow cherry tomatoes, halved
1/2 pound fresh mozzarella, roughly chopped
Small bundle of fresh basil, chiffonade*
Balsamic glaze (premade or store bought)
Salt and pepper
Arrange tomatoes, mozzarella and basil on a serving dish, and drizzle with olive oil and balsamic glaze. Salt and pepper to taste.
*Chiffonade is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
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