Surely you are like me and the scent of ingredients from a certain food take you back to the place you first tasted them. This recipe for me brings back a very special moment. The tang of the balsamic coupled with the crisp pop of summer tomatoes and mozzarella and the fresh scent of basil remind me of a sacred night where I re-learned the gift of friendship.
My friend Emily and her husband Jon offered to come help me pack up my home before my big move to NWA. Emily and I have a special friendship (as we say, in spite of ourselves). She has taught me the meaning of easy talks on the couch late at night, lazy Saturday morning quiet coffee moments and the depth of love created over a homemade meal.
When your dearest friend is moving away from you, it’s easy to just come over with a box of pizza, an extra sharpie and a fake smile. You throw a few things in boxes, laugh at the hoarding tendencies we all discover when packing up a home and throw out the dreams and plans of your first visit to their new town. We definitely covered the hoarding topic when it came to the napkins in my “party closet”, but Emily showed up with way more than a pre-made dinner. Emily loves best and from the deepest parts of her heart when she makes you a homemade meal and that night, she did not disappoint….a veggie frittata with asparagus and goat cheese and this delightfully refreshing caprese salad.
Its my go to when I’m missing my sweet friend or wanting to impress my co-workers at the summer salad swap. With 4 ingredients that you simply stir together, it makes a perfect side dish to grilled burgers, veggie frittatas, and even homemade pizza.
When I smell basil, tomatoes and balsamic, I will always remember a grande picnic on the living room floor of a farm home that was no longer mine. But the deep rooted demonstration of true friendship that when we don’t know what to say, we always know how to give!
(and yes, this is my adaptation because Emily always uses the finest ingredients, like European balsamic…I’m the friend that goes for convenience and ease!)
Keisha Pittman
BigPittStop
- 1 package of Cherubs (cherry tomatoes)
- 1 package fresh mozzarella pearls
- 5 fresh basil leaves
- ½ cup light balsamic vinaigrette salad dressing
- Rinse tomatoes and cut in half crosswise and place in mixing bowl.
- Separate mozzarella pearls into individual pieces.
- Drop in mixing bowl on top of tomatoes.
- Break basil leaves off stems and stack on top of each other.Roll leaves together and cut cross wise into tiny strips (chiffonade).
- Sprinkle over cheese and tomatoes.
- Pour dressing over first 3 ingredients and stir together.
- Chill for 30 minutes. Serve.
- Because of fresh herbs, recipe really only keeps for one day.
- If ingredients are already chilled when prepping, you can serve immediately.