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)
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.
Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.
vegan sub: replace mozzarella with chopped avocado
Recipe by Love and Lemons at https://www.loveandlemons.com/cherry-tomato-basil-salad/