Sunday, July 31, 2016

Caprese Salad


Assorted Tomatoes – Thinly sliced Heirloom Tomatoes make the best Caprese, but any kind of tomatoes will do. If using smaller varieties, cut in halves and quarters

Fresh Mozzarella – Allow cheese to come to room temperature and slice with a serrated or dull knife to create shreds of different sizes

Basil – Keep basil leaves whole or chiffonade into thin strips

Extra Virgin Olive Oil – The best you can find.

Salt and Pepper


1.     Layer sliced tomatoes on a platter. Season with salt and pepper.

2.     Spread mozzarella evenly over tomatoes. Drizzle a good amount of extra virgin olive oil over tomatoes and mozzarella.

3.     Spread basil leaves over tomatoes and mozzarella. Serve immediately.

Alternate: Mix ingredients with fresh lettuces for a greener Caprese Salad and dress with olive oil and balsamic vinegar.

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