This is a spin-off of the classic tomato, mozzarella, and basil salad called Insalata Caprese.
For an easy, no-cook side dish, serve Mozzarella-Stuffed Cherry Tomatoes. These stuffed cherry tomatoes are a tasty complement to summertime grilling.
Ingredients
- 1/2 lb. fresh mozzarella, cut into tiny dice (to yield about 11/4 cups)
- 3 Tbs. extra-virgin olive oil
- 1/3 cup coarsely chopped fresh basil leaves
- 1/2 tsp. freshly grated lemon zest (from about 1/4 lemon)
- Kosher salt and freshly ground black pepper
- 1 pint (about 18) cherry tomatoes, rinsed and stems removed
Instructions
1- In a medium bowl, stir the cheese, oil, basil, zest, 1/2 tsp. salt, and 1/4 tsp. pepper. Refrigerate for at least 2 hours and up to 4 hours before assembling.
2- When ready to assemble, slice each tomato in half (either direction is all right) and scoop out the insides with the small end of a melon baller or a teaspoon.
3- Sprinkle lightly with salt. Invert onto a paper towel and let the tomatoes drain for 15 minutes.
4- Fill each tomato half with a scant teaspoon of the cheese mixture and arrange on a serving tray.
5- Serve immediately as an hors d’oeuvre, or wrap and refrigerate for up to 2 hours.
PER SERVING: 180 CALORIES | 10G PROTEIN | 4G CARB | 14G TOTAL FAT | 6G SAT FAT | 7G MONO FAT | 1G POLY FAT | 20MG CHOL | 390MG SODIUM | 1G FIBER
