Simple.

Life should be made up of simple pleasures and simple tasks.

Unfortunately, for most of us, it’s not.

So we have to compensate and try to find simplicity in some things we do.

For me, it’s in the food.

Blame it on my Italian roots—I’m all for cooking simple fares with the freshest and highest-quality ingredients that I can afford.

Like this salad, which I have been making for my lunch for the past week because, frankly, I can not seem to get enough tomatoes.

psst… Still not pregnant.

Just full of cravings. The Bananas? - a thing of the past.

Now tomatoes and balsamic vinegar are kings.

And lots of it.

I’m not reinventing the wheel with this recipe. If you Google Caprese Salad, you will get a trillion hits with every possible way of serving it.

But, everyone knows that when it’s good stuff, there is no need to mess around with it.

I’m posting it because I could not help myself.

I mean, look at that pretty picture of red, ripe grape tomatoes and smooth, milky mozzarella drizzled with sweet balsamic vinegar and coated with smooth olive oil—tell me, would you say no to dipping in that bowl of goodness?

I thought so…

CAPRESE SALAD

20 grape tomatoes, cut in half
1 cup of pearl mozzarella (or get a block and cut up squares)
2-3 leaves of basil, chopped
Salt and cracked pepper to taste
1 tablespoon of Balsamic Vinegar
2 tablespoons of Olive Oil

Put everything in a bowl, season with salt and pepper highly and then add the vinegar first (toss around) and then the olive oil.. mix, taste, adjust the seasoning, toss, and eat.

Tip: This salad is best at room temperature. So, if you put your tomatoes in the fridge, make sure you let them sit out for a bit to get them to room temperature. The same goes for the mozzarella.

Can you imagine when the summer comes and tomatoes are just right?