cheating caprese salad…

5 Feb

Sometimes you just want something fresh, salty, and vinegary all at once…nothing says Italian like a salad that is red, green and white.  This could be blasphemy, but I made a big patch of this in a bowl chopped instead of the traditional sliced method.  It stores easier and the sliced version I reserve for when I actually want to be presentable.

The proportions are totally up to you, I kind of just wing it to how I like it

What you need!
3 ripe tomatoes
3 big balls of bocconcini
3 springs of basil or mint
olive oil
balsamic vinegar
salt
pepper

What to do!

1.  Chop up your ingredients and put it inside a dish.  Make sure to de-seed the tomatos so your salad doesn’t turn soupy.

2.  Here’s where you decide how much seasoning.  I generally do a few dashes of balsamic vinegar, drizzle olive oil on the surface, few shakes of salt and pepper.

3.  Give the whole dish a whirl, taste as you go and adjust until it’s just right, just be ginger about the balsamic and salt so it’s not overpowering.  Et voila!  A super simple tasty fresh salady thing.

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