Equal amts cheese & tomatoes, cubed same size. S&P to taste. Mix, let flavors meld 20 minutes on counter before serving.
(I lie, can't keep my paws off it more than 5. Also I cheat and sprinkle TraderJoe lemonpepper on. Aaahhh, just heavenly!!!! )
Words cannot convey how relaxly energized and calmly delighted when deeply inhaling the fragrance and then eat spoonful. Why is that? How do so few ingredients do that? Is it the volatile herbal & culinary chemistry wafting humanward? (Palantir, is this your cue?)
If drought or heat or lack of humidity has lost one the knack of keeping a basil plant alive on the patio or in the garden (raising my hand), one reasonably robust basil plant in a plantplot on the kitchen counter lasts longer and costs less than equal packages of cut basil leaves from many food stores. And after the cheerfully curvy leaves are all snipped off for our delight, the potting soil and pot can be reused for other growings.
The friend who first made this dish for me says where she found it it's called "Salad Caprese". Anyone know if it has other names? (Everybody - your cue.)
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