cherry tomato basil salad
serves 2
Ingredients
basil oil:
- 1/4 cup olive oil
- 2-3 basil leaves, plus more to toss into the salad
- squeeze of lemon
salad:
- 1 pint cherry tomatoes, sliced in half
- about 2/3 cup of small mozzarella balls, halved
- 1/2 cup raw corn kernels
- a few sliced basil leaves
- drizzle of balsamic vinegar
- salt & pepper
- 1/4 cup pine nuts, optional
- pinch of red pepper flakes, optional
Instructions
- 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.
Notes
vegan sub: replace mozzarella with chopped avocado