This year I decided to make a light Christmas dinner. In our family, from Peru, we are used to eating dinner at 8pm on the 24th and then staying up until midnight to celebrate with fireworks, champagne and the opening of gifts. This year we decided to do it Americana style and do our big dinner on the 25th around 3pm. So I thought some light dishes would be perfect for this! My caprese salad was one of them. Very simple yet so full of vitamins and flavor and cheese always makes veggies better if you're not to keen on them!
Time: 20 minutes
Servings: 8-10
Ingredients:
- 1 package red cherry tomatoes
- 1 package yellow cherry tomatoes
- 1 16oz ball of fresh mozzarella cheese
- 1 big bunch of fresh basil leaves
- salt & pepper
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (NOT balsamic vinaigrette)
Directions:
- Wash tomatoes and place them in a casserole dish. You can slice the tomatoes in half as well if you would like, I just did not want the salad to become too watery with the tomato juices.
- Cut the mozzarella into small cubes about the size of your tomatoes. Add to dish.
- Julienne cut your basil leaves. Julienne means to pull off all the leaves and then roll them up together into a tight little package and then thinly slice from one end to the other. This will make pretty ribbons of basil! Add to dish.
- Add your vinegar and oil.
- Salt and pepper to taste!
- TIP: You can make the salad ahead of time but don't add the vinegar until you are ready to serve because it will begin to cook your fresh ingredients and it won't look pretty!
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