If you get a chance to go to Carrabba's Italian Restaurant, take a minute to enjoy some of their fresh salads. This is my favorite so I have duplicated the recipe at home.

The basil is fresh this time of year, but my tomatoes have not yet matured (it is so much better with fresh tomatoes). Whenever I can't get fresh out of the garden tomatoes, I buy from the grocery store. The cherry or grape tomatoes are really good this time of year. So I use these in this recipe when mine are not ripe.

Everybody in the family loves this recipe. Sometimes I just spoon it over a toasted, sliced loaf of Italian bread I get from the store. Doing this resembles another great salad of Carrabba's which is Bruschetta, only they use Focaccia Bread.

Either way, I know you will love this salad. It is light and refreshing and oh so easy to make.

Carrabba's Tomatoes Caprese Ingredients

1 lb Cherry/Grape tomatoes
1/2 cup fresh Basil leaves
1 small red onion (diced fine)
4 ounces of Mozzarella cheese
1/4 cup of EVOO (extra virgin olive oil)
2 tsp of Red Wine Vinegar
1/2 tsp Sea Salt
1/4 tsp fresh cracked pepper

NOTE: Sea Salt and Cracked Pepper are essential to this recipe. This will not taste the same if using regular salt and pepper.

Carrabba's Tomatoes Caprese Directions

Cut tomatoes in half and place in a medium bowl.
Chiffonade the Basil (take leaves of basil and roll into a log and cut into thin strips). Add basil and diced onions to the tomatoes.
Either cut or break the mozzarella into small pieces and add it to the bowl.
Whisk the Red Wine Vinegar and the EVOO together and pour over the tomato mixture.
Allow to set for 10 minutes to bring to room temp and all the flavors to blend.
Sprinkle with the Sea Salt and cracked pepper right before serving (the salt brings out the moisture in the tomatoes).

Now you can also place this on some bread and serve as an appetizer.

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