Makes 4 cups
1 small handful of fresh basil
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
4 ounces fresh mozzarella, cubed into small bites
1 pound ripe summer tomatoes, sliced or chopped
1 15-ounce can cannellini beans, rinsed and drained, optional
To make the Basil Vinaigrette:
In a small food processor, mix the vinaigrette ingredients.
(If you're using the beans, you'll likely use all the dressing, if not, will use much less).
To make the Salad:
Stir together the cheese, tomatoes and beans, then add dressing to taste.
Source: Adapted from Smitten Kitchen blog by Veggie Venture blog; posted by LuAnn.