When I saw that tomatoes and basil were on the harvest list this week, I made it my mission to find some local mozzarella, and I'm glad I did.  This fresh, locally made cheese is from OroBianco. It's served in many fine restaurants around Atlanta, and the folks have been fantastic to work with.  Hope you enjoy!

This recipe is a little fancier than what I might do, but it looks amazing.  Make it as simple or as fancy as you wish.  With this trio you can't go wrong. 

~Sara 

recipe from LoveAndLemons.com

recipe from LoveAndLemons.com

basil oil:

  • ¼ cup olive oil
  • 2-3 basil leaves (plus more to toss into the salad)
  • squeeze of lemon

salad:

  • 1 pint cherry tomatoes, sliced in half
  • about ⅔ cup of small mozzarella balls, halved
  • ½ cup raw corn kernels
  • a few sliced basil leaves
  • drizzle of balsamic vinegar
  • salt & pepper
  • ¼ cup pine nuts (optional)
  • pinch of red pepper flakes (optional)

Instructions

  1. Make the basil oil by very finely chopping 3-4 of your basil leaves, and mixing with the olive oil and a small squeeze of lemon. (you can also do this in a food processor). Let that sit while you assemble everything else.
  2. Toss together the cherry tomatoes, mozzarella, corn kernels and remainder of sliced basil with a bit of salt & pepper.
  3. Drizzle basil oil on top (however much you want), along with a splash of balsamic vinegar.
  4. Top with pine nuts and red pepper flakes. Serve with the remaining basil oil on the side.

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