Don’t Eat Meat Eat: Tomato, Basil and Mozzerella Salad with Crisped Polenta

I am a big believer in keeping it simple! Between work, kids and foraging, I don’t have time to mess with loads of gourmet ingredients. This recipe looks fancy but is super easy and delicious… and vegetarian… and good for you! It whips together in just a few minutes (unlike my husband). Enjoy!

Tomato, Basil and Mozzerella Salad

  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 20 basil leaves, chopped
  • 1/4 cup balsalmic vinegar (or to taste)
  • 1 pints cherry tomatoes, halved
  • 8 ounces fresh mini mozzerella balls, halved
  • salt and pepper to taste

    Directions:
    Mix together first four ingredients then toss in tomatoes and cheese. Let this marinate while you heat the polenta.
    Crisped Polenta
  • Sundried Tomato and Garlic Polenta Tube
  • 1 tablespoon olive oil

Directions:
In a skillet heat the olive oil. Slice the Polenta to 1/2″ rounds. Fry Polenta until crisp about 10 minutes on each side.

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