Oh, the perlini. The possibilities are endless.
Recipe for Baby Tomato Caprese with Kalamata Vinaigrette
Recipe 193 of 365
TIME: 10 minutes
MAKES: 2 servings
Whirl 1/3 cup pitted kalamata olives in a blender with 2 tablespoons each olive oil and balsamic vinegar, along with some salt and pepper, to make a thick vinaigrette. Pile a pint of baby red and yellow pear or cherry tomatoes, halved if so desired, into a bowl along with about a cup of mini mozzarella balls (perlini) and 1/4 cup very thinly sliced basil. Mix the tomatoes, etc. together, mix with the vinaigrette, and pile onto plates. Serve immediately.