This time of the year, are great for small juicy tomatoes. When I’m out at the grocery store, I always try to snag a few of the cherry tomato cases, when they are running a good deal. Summer is when they are in season and it’s great as a snack as well. Freeze them and pop them an hour before you are ready to eat and you’ve got yourself a healthy snack. I enjoy making caprese salad for lunches or an appetizer, with a good drizzle of balsamic vinaigrette and olive oil. Make use of the in-season produce with this quick recipe that is sure to please all your taste buds.

Caprese Salad

Course: Power SaladsDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Calories

300

kcal

Ingredients

• 1 Box of Cherry Tomatoes

• 1 Tbsp Balsamic Vinaigrette

• 1 Tbsp Olive Oil

• Salt and Pepper to taste

• 1 log of fresh Mozzarella ball

• 4-5 Basil leaves, for garnish

Directions

• Cut Cherry tomatoes in halves and set aside.
• Dice the mozzarella into tiny pieces or long strips.
• In a big bowl, mix all the ingredients together.
  
• Drizzle olive oil and balsamic Vinaigrette, along with salt and pepper.
• Garnish with basil leaves.

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