Ingredients
Scale
- 1 quart cherry or grape tomatoes, halved
- 12 ounces (2/3 a pint) blueberries
- 8 - 10 ounces mozzarella, torn into bite-sized pieces
- Handful of basil leaves, torn into small bite-sized pieces
For the Lemon Vinaigrette
- 1/2 teaspoon lemon zest
- 1 lemon, juiced
- 1 clove garlic, finely minced
- 1/4 cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Feel free to prep all the ingredients and vinaigrette ahead of time, but wait until ready to serve to assemble the salad.
- Combine the tomatoes, blueberries, mozzarella, and basil in a mixing bowl. Drizzle in a couple tablespoons of the vinaigrette and toss to incorporate. Add more vinaigrette if necessary. Serve immediately.
For the Lemon Vinaigrette
- To get the most juice out of your lemon, roll it back and forth on the counter under the heel of your hand using medium pressure.
- Combine the lemon zest, lemon juice, and garlic in a small bowl. Whisking continuously, drizzle in olive oil. Season with salt and pepper. I like my vinaigrette very bright. If it's too lemony for you, drizzle in a little bit more olive oil.
- Prep Time: 10 minutes