Tuesday, June 22, 2010

Caprese Salad

One of the most refreshing and flavorful Italian summer time eats, Caprese salad is a cinch to make and can be served as either an appetizer or salad. I could eat an entire platter myself!

Caprese Salad
3 vine ripe tomatoes, sliced to 1/2 inch thick
1 pound fresh mozzarella, sliced to 1/4 inch thick
2o to 30 (about 1 bunch) fresh basil leaves
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Coarse salt and pepper

Lay down tomatoes and top with mozzarella slices and then basil leaves. Drizzle the salad with extra-virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. 

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