Photo: Hector Manuel Sanchez
Yield
Serves 4 (serving size: 3/4 cup)

Wondering what to do with your broccoli and cauliflower stalks? Slice them thinly and roast until crispy to coax out a delicious, caramelized flavor. Then, toss the stalks with a tangy vinaigrette to add balance to this easy, elegant salad.

How to Make It

Combine tomatoes and 1/8 tsp. kosher salt in a large bowl. Let stand 5 minutes. Add basil leaves, olive oil, balsamic vinegar, pepper, 1/4 tsp. kosher salt, and mozzarella; toss.