Keeping the basil plants at the edge of the carport has prevented them for being charred from the August Florida sun. Therefore, I can not eat enough. We purchased over a pound of Ciliegine (cherry size fresh mozzerella balls) and have been enjoying the combination in a couple ways.
Beefsteak tomatoes, sliced
Balsamic glaze, drizzled
Chiffonade basil
Tiny piles of sliced mozz
The Perfect Salad.
Italian salad mix
Red peppers
Marinated artichoke hearts
Fresh mozz
Sea salt & ground black pepper
Basil
The marinade from the artichokes makes an instant salad dressing. Adding a generous splash of balsamic vinegar (not glaze) was all I added.
That looks delish!
ReplyDelete