cherry tomato basil salad
serves 2
basil oil:
  • 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)
  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.
  2. Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
  3. Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
  4. 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