PINT-SIZE CAPRESE

PINT-SIZE CAPRESE

Ingredients:
1 tablespoon lemon juice
1 cup fresh basil leaves (about 20), plus a few for garnish
1 small clove garlic, minced
⅓ cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 cup bocconcini, drained and halved
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
1 In a food processor or blender, blend together the lemon juice, basil, and garlic.

Directions:
With the machine running, gradually pour in the olive oil, blending to form a
smooth dressing.
2 Pour the dressing into a medium bowl and add the tomatoes and cheese. Season
with the salt and pepper, and toss well. Garnish with a few torn basil leaves and
the balsamic vinegar.
TOMATO AND AVOCADO
Salad
When making a salad, sometimes less is more. The undeniable stars of this simple
salad are the tomato and the avocado, and in our opinion, this may be one of the best-
tasting combinations that nature has ever produced! Try this salad with a Mexican
dish, as its clean flavors balance out the spice and heavy cheese most Mexican recipes
call for. It pairs especially well with our Chicken Enchiladas and Yvonne’s Unstuffed
Poblano Casserole. Serves 6