|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