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Welcome to Part Five of our Cooking with Herbs and Spices series.  Today we are focusing on herbs–Basil in particular.

BASIL: This has to be my favorite herb.  It is wonderful and original.  Peppery, minty, fresh and oh so delicious.  Many of you will be happy to know that it not only has a lovely taste and fragrance but it also has many health benefits.  It can freshen breath, act as an anti-inflammatory, and is a good source of magnesium and vitamin A.  Wow!  All that from this little green leaf.

Basil can be used in many culinary creations.  I love to make fresh pesto sauce, chop fresh basil on top of pasta pomodoro, sprinkle on top of grilled eggplant, Add to lemonade or whip up a Caprese salad.

From a Feng Shui perspective, basil can help you set the intention for the “FAMILY and PAST” Gua which relates to the color GREEN and the WOOD element.  The intense green hue of the basil conjures up the image of a tree laden forest, bringing the wood element to life.   Let’s say that you wanted to work on strengthening family relationships–you could set your intention while serving this salad at a Family gathering–perfect for a Summer Barbeque on Fathers Day!  It can also strengthen your ties to the past and evoke memories of a special trip to a wonderful Italian restaurant or even to Italy!  This is by far my husband’s favorite salad!

ENJOY!

TOMATO MOZZARELLA SALAD WITH BASIL

Makes 4 servings

Ingredients

8 Italian plum tomatoes, cut lengthwise in half or 6 caprice tomatoes-sliced

1/2 cups extra-virgin olive oil

Salt and freshly ground black pepper

3 cups fresh basil leaves, plus a few leaves for garnish

4 tablespoons pine nuts

2 pounds buffalo mozzarella, cut into slices—freshly made is best

One bottle Balsamic glaze – squeeze bottle variety

Preparation

In a large bowl, toss the tomatoes with 1/4 cup of the olive oil and salt and pepper to taste.

Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.

To serve, arrange 4 plum tomato halves (or 4 slices of caprice tomato) layering in an alternating fashion with a slice of mozzarella on each plate. Sprinkle with the pine nuts and garnish with basil leaves. Drizzle the balsamic glaze over the salad in a zig-zag design.  ENJOY!

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