Cherry Tomato and Mozzarella Salad - a New Twist on a Caprese Salad

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella has fewer calories, while string cheese is often more affordable.

olive oil

🥗Healthier: extra virgin olive oil

💰Cheaper: canola oil

Extra virgin olive oil is richer in nutrients, while canola oil is typically cheaper.

Slice the cherry tomatoes in half.

Add the halved cherry tomatoes to a large bowl.

Add 8 ounces of pearl-sized fresh mozzarella balls to the bowl.

Stir gently to combine the tomatoes and mozzarella.

Grate 2 cloves of garlic on a microplaner to create a fine paste and add it to the bowl.

Stack and roll up the basil leaves, then slice them into ribbons (chiffonade) and add to the bowl.

Eyeball and add a couple of tablespoons of extra virgin olive oil to the salad.

Add 1 tablespoon of red wine vinegar to the salad.

Season with salt and pepper to taste.

Stir the salad to distribute the garlic and basil evenly.

Cover the salad and refrigerate for 2-3 hours.

After 3 hours, remove the salad from the fridge and stir again before serving.

Spice Level:

Dietary

Allergens