California Caprese Salad


  • 1 pound cherry tomatoes
  • 1 pound California fresh mozzarella (ciligiene, or balls the size of cherry tomatoes)
  • Zest and juice of 1 lemon
  • 1 clove garlic, finely chopped
  • 10 fresh basil leaves, torn into small pieces
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • + 1 more ingredients
    • 1 (5 ounce) package baby spinach leaves, washed and dried

1. Leaving the smallest cherry tomatoes whole, halve the remaining ones and toss in a bowl with the mozzarella, lemon zest and juice, garlic, basil leaves and olive oil. 2. Season to taste with salt and pepper and refrigerate for up to one hour. 3. Arrange spinach leaves on platter or divide am...

View full recipe at SpringPad


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