It’s post Thanksgiving and everyone is thinking, “gotta eat healthy this week”, “gotta work all that fat food off”. Right? I know right. So what better way to start this week off with a fresh salad comprised of tomatoes, olives, and our favorite — mozzarella! And then topped with basil vinaigrette. I’ve made a salad very similar to this one, just with other added ingredients [cucumbers + baby salad shrimp]. And of course you can add your own twist as well. For a fresh salad idea… let’s try:
Tomato, Olive, + Mozzarella Salad With Basil Vinaigrette
INGREDIENTS:
- 1 can large black olives — cut in half — drained
- 3 cups cherry tomatoes — cut in half
- 1 cup fresh mozzarella pearls — cut in half
- 1/2 cup vinaigrette dressing
- 1/2 cup chopped fresh basil leaves
- salt + ground black pepper to taste
Politely stolen from Kalyn’s Kitchen:
DIRECTIONS:
Drain olives and fresh mozzarella pearls while you cut cherry tomatoes in half; place tomatoes in bowl. Cut olives and mozzarella pearls in half and put in bowl with tomatoes. Wash basil and spin dry in salad spinner or dry with paper towels, then chop or tear basil into small pieces. Mix chopped basil into vinaigrette dressing, then gently combine dressing with the tomato mixture. Season to taste with fresh ground black pepper and serve immediately.
P.S. Thank you Kayln’s Kitchen for this fresh recipe!