An infinitely variable salad. Substitute basil for mint; goat cheese for mozzarella; baby spinach for arugula. Add Sicilian tuna and olives to turn it into lunch. It’s best when the cherry tomatoes are overflowing at the farmers’ market, mid-late summer in New York.
[Serves 2 as side salad]
1/3 bag arugula
1/3 pint cherry tomatoes, halved
2 tbsp mint chiffonade [hyperlink]
3 oz (about 8) fresh mozzarella balls (cherry-sized), drained and halved
Salt and pepper, to taste
Combine arugula, cherry tomatoes, mint and mozzarella.
Add vinaigrette, enough to cover leaves, not enough to puddle at the bottom of the bowl.
Season with salt and pepper to taste.
Toss. Taste. Reseason. Toss. Taste. Repeat.