This easy salad, is simple & quick, but it’s only as good as your ingredients. So, be sure to use only ripe tomatoes, fresh soft Mozzarella, and fresh basil.

feeds 4:

• 2-3 large tomatoes chopped coarsely
• 3 large Fresh Mozzarella balls (I think 1/2 lb.)
• 1/2 lb. of pasta
• 8-10 leaves of fresh basil
• 1 tsp minced / chopped garlic
• 2-3 tbs. capers
• fresh ground pepper
• course salt (sea or kosher)
• Extra Virgin olive oil about 3 tbs.
• Balsamic Vinegar 2 tbs.
• Lemon juice 1 tbs. (fresh or from a bottle is fine)

It’s best to cook your pasta first to give it a chance to cool, and infuse with the dressing, you wouldn’t want the hot pasta cooking your fresh ingredients.

Cook pasta al dente as directed on the box, in salted water, drain, and place in salad bowl.

Add oil, vinegar, lemon juice, capers, and garlic, and stir. Then place in fridge for a quick chill, while you prepare the rest of the salad.

Chop the Tomatoes, try not to lose juice or seeds, these add flavor and moisture to the dressing.

Chop the mozzarella in bite size pieces. Cut basil leaves into a Chiffonade (stack them, and then roll the up, then cut into thin strips).

Once the pasta has cooled in the fridge, add the remainder of the ingredients and stir. Season to taste w/ salt and fresh ground pepper.

Refrigerate the salad for a few hrs to allow the flavors to come together.

This is great for a picnic, bbq, or a side dish. So simple and easy to make, but use fresh ingredients for the best results.