This is super easy!

1/2 lb. medium sized shrimp, cleaned and deveined

4 tbsp. olive oil

12 large basil leaves

1 large ball of fresh mozzarella

8 oz. heirloom cherry or grape tomatoes

1 tsp. balsamic vinegar

salt and pepper

You don’t have to use heirloom tomatoes but I love the colors! If you want to plant some in your garden, look for a variety of grape tomatoes called Isis Candy. They are sweet and the plants that I had the last few years produced tomatoes that were all different colors all on the same plant!

Cut the tomatoes in half, cube the mozzarella into similar size chunks, and chiffonade the basil. I used purple basil this time because I found it at market the other day and I love the color. It was so aromatic that the smell traveled out of my market bag and up to my nose the whole walk home.

Place the cleaned shrimp in a bowl with 1 tbsp of olive oil, half of the basil, and salt and pepper to taste. Stir it up until all of the shrimp are coated in olive oil. Heat you pan to medium-high heat. Place the shrimp into the pan in a single layer. Cook the shrimp until it turns pink and it is opaque all the way through. Try not to over cook it or you’ll end up with rubbery shrimp. Place your shrimp in a shallow dish and let it cool for a few minutes.

Add the halved cherry tomatoes, basil, and cubed mozzarella to the dish. Drizzle the balsamic vinegar and remaining 2 tbsp. of olive oil over the salad and season with salt and pepper. Mix everything together to be sure everything is coated with the vinegar and oil.

This is a simple salad but it will impress your guests! We had it the other night along side the cool cucumber soup.