Tuesday, July 7, 2015

Caprese salad

This is most definitely my all-time favorite salad. Even though it's best in the summer with ripe, delicious heirloom tomatoes and garden-grown basil, I make it year round and it tends to show up at most dinner parties I attend. Grant even claims he doesn't like tomatoes and he loves it. That said, the "recipe" is almost too embarrassingly simple to post. This is also not the "traditional" way to make it - however, if you need a simple dish for your next meal, this is a sure hit. 

Caprese Salad
1 8 oz log of fresh mozzarella (the kind stored in water or in the deli / fancy cheese section of your grocery store), sliced thin into rounds - some kinds come pre-sliced)
3 large vine or heirloom tomatoes, sliced thin into rounds (depending on the season, mixing yellow and red heirlooms makes for a beautiful presentation and even more delicious flavor)
5-6 large basil leaves, minced (you can also leave them as full leaves if you prefer!)
Olive oil
Balsamic vinegar
Salt & pepper to taste

On a large platter, arrange your tomatoes and mozzarella slices, alternating back and forth into a pretty pattern (if you use whole basil leaves instead of minced, alternate those in as well). Top with minced basil leaves, sprinkling for good coverage. Swirl olive oil and balsamic on top. Add salt and pepper to taste. I like to salt generously! 


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