We’re back from the cruise! We enjoyed a fun and relaxing week in the Caribbean. We spent every day exploring the best beaches on the islands we visited and enjoyed lunch and rum punch at beach bars. I went on a bit of a “tour de fish sandwich.” I must say the tastiest one I had was in Barbados at a little place called Carib Cafe. We’re going to attempt to recreate it at home soon so be on the lookout!
My parents so kindly offered to keep Sullie while we were gone. Our flight got in Sunday evening and my dad had dinner waiting for us when we picked her up. He made an amazing pasta dish from Cook’s Illustrated. He sent me home with a ton of leftover fresh basil. One of Brandon’s favorites is Tomato, Fresh Mozzarella and Basil Salad so I decided to get all the ingredients for it on my weekly shopping trip. We’ve been able to enjoy it as an appetizer/salad this week. I thought I’d share this easy and flavorful dish.
Tomato, Fresh Mozzarella and Basil Salad
(Recipe source Bakin’ and Eggs)
Ingredients:
SALAD
Cherry or grape tomatoes, cut in half
Fresh mozzarella, diced
Sprig/bunch of fresh basil, julienned
Salt and pepper, to taste
BALSAMIC VINAIGRETTE
1 tbsp honey
2 tbsp balsamic vinegar
2 tbsp olive oil
Directions
You’ll notice I didn’t give quantities for the salad. You really can adjust the amounts to your hunger/taste. For example, I like a little more basil than Brandon and he probably likes more cheese (hey, he’s a man!).
In a small bowl, whisk together the honey and balsamic vinegar. Once incorporated, slowly whisk in the olive oil.
To assemble the salad. Layer the tomatoes, cheese and basil in a small dish/plate. Season with salt and pepper and then drizzle the balsamic vinagrette over it.
bakin' and eggs 