15-20 vine-ripe Cherry tomatoes (more if using Grape)
1 pound fresh mozzarella , cubed
20 leaves fresh basil
Kosher Salt and Pepper to taste
16 oz. bottle Kraft Sundried Tomato Vinaigrette
Cut tomatoes in quarters, or if using cherry tomatoes, in half. Rip larger basil leaves in half. Drizzle the salad with Sundried Tomato Vinaigrette and season with salt and pepper, to taste.
I loved it…..annnnd, my family hated it!
Guess even non-picker eaters have their limits, so proceed with caution?????
Nah, make this for yourself and eat on it all week, leaving off the dressing until right before eating. This would be FAB piled on a toasted bagette.
So this has nothing at all to do with this post, but Paxton was making me giggle today with his Full Contact Peek A Boo session…..