Dude, it's hot. I mean, really.
But it's basil time, and tomato time. Time to send Sous Chef Brian to three stores to find good mozzarella.
So this is less, "whoa, here's a recipe for a thing I've never made," or "that's an innovative approach to..." and more, "oh yeah, that one had slipped my mind."
Because who can think? It's hot.
4 ounces pasta, boiled, rinsed, cooled.
15 basil leaves, rough chopped.
3/4 pint of cherry tomatoes, sliced.
1 tiny red onion, minced.
2 tablespoons balsamic
1 tablespoon olive oil.
Fresh mozzarella, little balls torn in half.
Pinch of salt.
Three pinches of fresh ground black pepper.
30 minutes in the fridge.
Dinner. And Lunch.
