There's nothing better than a home-grown tomato, so I bolted over to her desk and picked out several succulent, red beauties and stuck them in my lunch bag.
I knew exactly what I was going to do with them: make a caprese salad.
JJ's not one for fancy salads and he's picky about the amount of basil that can be used in any dish. But he loves caprese salad - and so do I.
This quick recipe only took minutes to throw together. Just gently toss the following ingredients:
3 tomatoes, cut into chunks
8 oz. fresh mozarella pearls
2 tbsp. olive oil
2 tbsp. balsalmic vinegar
18 basil leaves, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
This recipe made five servings for only 2.5 Weight Watchers points each.
Thank goodness for Norma's garden!