Tuesday, May 13, 2014

Chickpea Caprese Salad

A wonderful salad for a summertime lunch

1 pint cherry tomatoes  cut in half
1 cup  Mozzarella balls called Bocconcini 
Fresh basil leaves  Chiffonade * see notes  
1  15 oz. can of cannelinni  beans rinsed and drained
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 cup  olive oil

Using a  med. size  bowl,  place the tomatoes cut in half in the bowl and add the Bocconcini, drained beans, garlic,  salt and  olive oil and toss. 
Chiffonade the Basil  and  stir in the salad and serve at room temperture.
Notes *  Chiffonade
 - is a technique in which  Spinach and or Basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons