Mini Caprese Salad

• 1 lemon, juiced
• 1 small clove garlic, grated or minced
• 1 cup basil leaves, about 20 leaves, plus a few for garnish
• 1/3 cup extra-virgin olive oil
• 1 pint heirloom cherry tomatoes, multi colored if available, halved
• 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
• Salt and freshly ground black pepper

1. Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing.
2. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste.
3. Garnish with a few torn basil leaves.

lemon, clove garlic, basil, extravirgin olive oil, heirloom cherry tomatoes, bocconcini, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/mini-caprese-salad-recipe.html (may not work)