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
Mix together first four ingredients then toss in tomatoes and cheese. Let this marinate while you heat the polenta.
- Sundried Tomato and Garlic Polenta Tube
- 1 tablespoon olive oil
In a skillet heat the olive oil. Slice the Polenta to 1/2″ rounds. Fry Polenta until crisp about 10 minutes on each side.