Purple Basil Caprese

Summer is for simple, no-cook recipes. The fewer ingredients, the better.

Basil, tomatoes, and mozzarella are classic companions, and for this recipe, I played close attention to their colors. Purple is not the easiest color to use in the kitchen, but with our bumper crop of purple basil, I wanted to see what I could make. I knew that yellow and orange would pair well, since they sit opposite of purple on the color wheel. Coincidentally, those are the same colors as my favorite variety of cherry tomatoes: sungold.

In this version of a caprese salad, the visuals may be unexpected, but the flavor remains the same.

Cooking Time: 15 minutes
Serves: 2

Ingredients:

• 1 cup sungold tomatoes, quartered

• 4 purple basil leaves, cut into thin strips (chiffonade)

• 1/2 cup mozzarella pearls

• Small tarragon sprig, minced

• Small garlic clove, minced

• Drizzle of olive oil

• Salt and pepper to taste

Combine all ingredients in a small serving bowl and mix gently. Serve with excellent bread.