Caprese Salad


The key to this recipe is good quality extra virgin olive oil and summer tomatoes! This salad is easy and always a hit at the table.

Caprese Salad

  • Fresh, sun-ripened tomatoes
  • Fresh mozarella from the deli case (large balls)
  • Fresh basil leaves
  • Extra virgin olive oil
  • Salt & pepper

Slice tomatoes and mozarella into even slices and alternate layers on a serving plate. Generously sprinkle with olive oil and fresh cracked pepper. Just before serving julienne the basil leaves and sprinkle over the top. Add salt. Enjoy!
Tip: Don’t salt until right before eating or it will leach the water from the tomatoes and become messy. Also if you don’t have in-season tomatoes, you can spruce up store bought tomatoes by adding a bit of balsamic vinegar.

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