Cherry Tomato Caprese Salad

Linda and I decided that we would share two versions of Caprese Salad this week…since soon we will have way too many cherry tomatoes to count, mine is made with an abundance of cherry tomatoes…I love this version of a Caprese Salad. It’s simple, marinated, can be made in advance and is great for a summer side, plus I have a little tip that makes the cherry tomatoes even better. I made it to eat for my Honey while we played Chinese Checkers. Just us and a toothpick!

Cherry Tomato Caprese Salad
1/2 pound cherry tomatoes
1/2 pound mini mozzarella balls
1/2 cup fresh chopped basil
1/8 cup fresh oregano
3 Tbs red wine vinegar
1 tsp Dijon mustard
1/2 cup olive oil
1 garlic clove minced
1 Tbs shallot minced
1 tsp salt
1/2 tsp pepper
Drizzle of balsamic glaze

In a blender add the oregano, vinegar, olive oil, mustard, garlic, shallots, salt & pepper. Blend until the dressing emulsifies. Pour into a mason jar and set aside. With a toothpick, poke about 8 to 10 little pricks in the skin of the tomatoes. Place them in a bowl. Drain and add the mozzarella. Pour desired amount of dressing over the tomatoes and mozzarella and place in the refrigerator for an hour or more. The juice from the tomatoes from the little holes poked will work it’s way out of the tomatoes, and the dressing will work its way into the tomatoes. When serving just add some fresh basil and a drizzle of balsamic glaze. Delicious!

Enjoy!

Heidi

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