Saturday, July 13, 2013

soul salad {№4}: rainbow caprese

this, my friends, is summer in a bowl.

start with tomatoes that look like they could have been purchased from the gumball machine at the five and dime.  mine are organic cherry tomatoes from my favorite local farm, sandyfoot farm.

add fresh mozzarella balls, or bocconcini.  these are marinated in olive oil and herbs.

top with gorgeous fresh basil from an organic garden (or your organic supermarket).  i like to leave the leaves whole.

splash with really good balsamic vinegar and season with sea salt and course ground pepper.  stir.