As a fan and frequenter of potluck celebrations, I like to have a few go-to recipe options in my back pocket. Of course this concept works especially well during that window of time about two hours before an event when I realize that I have no olive oil, for example, and then must proceed to the grocery store on the day before Easter. You know eggsactly what I mean.
This sweet and juicy vegetarian dish was a welcome addition to a spread of Franklin Barbecue’s brisket, ribs and smoked turkey at a recent meeting o’ the meats among South Austin’s finest carnivores.
Cherry Tomato Caprese Salad
1 pint cherry tomatoes (color’s up to you)
8 ounces of fresh mini mozzarella balls, or “pearls” if you will
10 small basil leaves
4 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
Slice tomatoes in half lengthwise. Add the tomato halves, along with the cheese to a medium bowl. Drizzle the olive oil over the top. Chop the basil neatly and add to taste, along with salt and pepper. (The mozzarella balls I chose came already swimming in some herb-infused olive oil, so I went ahead and substituted that for the 4 tablespoons mentioned above. You do what you gotta do though.) Toss ingredients together and enjoy alongside your main dish or as an entree.