Wednesday, August 19, 2015
Salad on a stick
Here's a great way to use all those fabulous cherry and grape tomatoes that we're seeing in markets this month. It's a tiny Caprese salad on a stick--and so easy to eat without a knife, fork or plate.
Simply cut the tomatoes in half and put a cube of good fresh Mozarella cheese in between them, and a leaf of basil or two. Then drizzle with some good olive oil and Balsamic vinegar, salt and pepper.
I've been using the freshest tomatoes from my pots in the back yard supplemented with market finds and taking these to summer potlucks. I just pile them on a long plate and garnish with some additional basil leaves.
They have been a big hit.