Posted on May 07, 2014 by Anne Milneck | 0 comments
Tomatoes, Mozzarella, Basil...doesn't get much simpler or more delicious. Assemble this salad in a jar or plastic food storage container with a tight-fitting lid. When it's picnic time, just tip the container to distribute the Basil Extra Virgin Olive Oil and 18 Year Aged Balsamic. Super simple. Superbly delicious!
1 cup miniature Mozzarella pearls
1 cup halved grape tomatoes
1/4 cup Basil Extra Virgin Olive Oil
3 Tbl 18 Year Aged Balsamic
Freshly cracked black pepper
Pour the Basil Extra Virgin Olive Oil and 18 Year Aged Balsamic in the bottom of a jar or plastic food storage container. Begin layering mozzarella, tomatoes and basil in the jar. Add salt and pepper as you layer. Do not stir to combine with the oil and vinegar. Leave undisturbed until time to eat. When ready to eat, tip the container to distribute the oil and vinegar.
*Small leaves of basil work best. Cutting a chiffonade of basil or tearing the leaves will cause them to turn black. It's best to keep the basil in whole leaf form if possible. It will help maintain the pretty appearance of the salad.
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