Sunday, September 5, 2010

Caprese Salad

When I think of Caprese Salad, I immediately think of summer. Bright red, juicy tomatoes fresh from the farmers market, creamy, salty, white and fresh mozzarella cheese, and bright green sweet basil leaves picked right from my backyard herb garden come together to make this mouth watering Italian classic. The flavours of an Italian summer, right here in my own backyard! That's amore!

Note: Because this is such a simple salad, it's important to use the best of the best! Use organic local tomatoes, the freshest mozzarella, fresh basil leaves (don't even attempt to make this salad if you're going to use dried), and extra virgin olive oil. Freshly cracked salt and pepper also makes a world of a difference.

sliced tomatoes
fresh buffalo mozzarella, cut into slices
fresh basil leaves, cut into strips (or you may leave leaves whole)
extra virgin olive oil
balsamic vinegar
freshly ground salt and pepper

1. On a plate or platter, alternately layer the tomatoes with the mozzarella.

2. Sprinkle basil strips on top of tomatoes and mozzarella. If using whole basil leaves, place each leaf on top of each mozzarella slice.

3. Lightly drizzle with olive oil and balsamic vinegar.

4. Season generously with salt and pepper.

Listening To:
Like A G6 - Far East Movement ft The Cataracs & Dev

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Diana Mieczan said...

That looks so good:) I need to try this for sure:)
Happy Monday

Kris said...

ah, one of my favorite salads!!