Tomato and Herb Salad

Let's go out on a limb here and assume that I love caprese salad. I do. It's not a secret. But who said that only basil marries well with tomatoes? Not me. I decided to honor the variety of herbs that are blooming in my gardens by including them all in this salad-y bash. Add in the crunch of toasted bread crumbs and the softness of the mozzarella, and we're golden. Best lunch ever!

Tomato and Herb Salad
Serves 2

1/4 cup fresh bread crumbs
1 T butter

1 pint mixed cherry tomatoes, washed and halved
2 oz fresh buffalo mozzarella, torn or cut into 1/2" pieces

2 T fresh basil leaves
1 T fresh parsley leaves
1 T fresh oregano leaves
1 T finely diced shallot or spring onion
3 T EVOO
1 T balsamic vinegar
pinch of sugar
1/4 to 1/2 tsp salt, to taste
dash of pepper

Wash and gently pat the herbs dry. Slice them super fine and place in a tupperware or small glass jar. Add the EVOO and vinegar, and toss to combine. Let sit for 10 minutes.

In a small saucepan over medium heat, melt the butter and then toss in the breadcrumbs, turning to coat. When the crumbs are golden brown, turn off the heat and set aside to cool slightly.

Arrange the tomatoes and mozzarella on a plate, then pour the dressing over, tossing to coat everything evenly. Let sit until just before serving, then sprinkle the breadcrumbs over top. Eat!