EatMoreGreens's Notes:
one pound fresh mozzarella, chopped
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Ask a question about this step1 bunch fresh basil, stems removed and discarded
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Ask a question about this step1/2 cup extra virgin olive oil
Ask a question about this stepAdd garlic, olive oil and basil to a food processor. Pulse until combined. Add salt and pepper to taste.
Ask a question about this stepToss with chopped mozzarella and tomatoes. Season with additional salt and pepper if needed.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
You can use parsley instead of the basil. Or a combination of the two is great! This recipe needs a good amount of salt. At least 1/2 teaspoon usually. I use sea salt only. A dash of cayenne is always a fun addition too. This is great served with crusty bread, or eaten alone as a side salad, or over a bed of arugula from the farmer's market. Hope you enjoy!!!