Vegetarian Friday: Caprese salad

I’m not sure this even deserves to be called a recipe, but it’s a good, high-protein meal you can throw together in under ten minutes.

Carton of cherry or grape tomatoes
Package of fresh mozzarella, drained
Olive oil
Balsamic vinegar
Fresh basil, snipped into little shreds (if fresh isn’t available, just skip it; dried doesn’t taste right)

If you can find ciliegine — the bite-sized mozzarella balls packed in water — you can save a step here, but if you can’t, just buy a log of fresh mozzarella and cut it into chunks, as I did in the picture above. The important thing is to make sure you buy fresh mozzarella from the fancy-schmancy cheese display and not the drier stuff that comes in vacuum-sealed bags in the dairy case.

Toss the tomatoes, mozzarella and basil (if using; I forgot to bring in a plant before winter and was too cheap to buy fresh basil at the store) in a big bowl, drizzle with olive oil and balsamic vinegar, and serve.