The first time I posted about caprese salad it was for a serving of one. I would pack this for lunch during the summertime. It is no longer summer, but I don’t ascribe to the notion certain foods and/ or dishes are only to be eaten according to the calendar. With this dish, I can make a generous bowl of it, eat some now, keep it in the refrigerator, & eat some later.

The cast of characters:

Preparation is easy. I diced up the tomatoes & seasoned them with salt & pepper. Chiffonade the basil. Combine the tomatoes, basil, & fresh mozzarella pearls. Drizzle with balsamic vinegar. Serve & enjoy!