Ingredients
Grape Tomatoes
Fresh Basil (A LOT)
Mini Fresh Mozzarella Balls
Red Wine Vinegar
Olive Oil
Sea salt and fresh ground pepper to taste
*Notice proportions are not given. This salad is based strictly on taste. Always noting, when dressing any salad, less is more.
Simply cut grape (or cherry) tomatoes in half and lay seed side facing up on any simple, but elegant serving dish or plate. Cut mozzarella balls to close proportions. (As with grammar, parallelism in cooking makes for better presentation). Arrange cheese sporatically and moderately symetrically on plate within tomatoes. Sprinkle half salt and pepper on dish. Chop basil into long strands. (I find that those weary of eating and entire leaf respond much better to this cut of herb.) Sprinkle basil atop tomatoes and cheese. Splash red wine vinegar on salad. Drizzle olive oil over salad. Add salt and fresh ground pepper to taste.
Serve immediately or chill in refridgerator up to 30 min. while preparing rest of feast.
Pairs well with wine.
1 comment:
I'm glad you finally got on board with my blog. And this is, quite frankly, the most poetic post yet...although I think symmetrically and sporadically are a bit oxymoronic.
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