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Mozzarella cheese tomatoes extra-virgin olive oil fresh squeezed lemon juice fresh basil garlic salt ground black pepper
Viewed: 8 - Published at: 3 years agoIngredients
- 8 ounces fresh mozzarella cheese (ciliegine size)
- 1 pint cherry tomatoes
- 12 cup extra virgin olive oil
- 1 tablespoon fresh squeezed lemon juice
- 5 tablespoons finely chopped fresh basil
- 1 large garlic clove, finely minced
- 12 teaspoon salt
- 14 teaspoon fresh ground black pepper
Method
- In a small bowl or jar, combine all of the vinaigrette ingredients and whisk or shake well to combine.
- Set aside.
- (The flavor is best when made at least one day in advance.
- Don't skip the lemon--it keeps the basil green.)
- On long toothpicks, spear two mozzarella balls and two cherry tomatoes.
- Arrange all of the picks on a platter.
- Drizzle vinaigrette over the top and serve.
