Caprese Salad
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| For me, summer is officially here the first time I can make a caprese salad. |
Time
prep 0:05
total 0:10
Ingredients
| 2 | tomatoes, sliced | | 6 oz. | fresh mozzarella cheese, sliced | | 8 | basil leaves, sliced chiffonade | | Olive oil | | Balsamic vinegar | | Sea salt | | Freshly cracked black pepper |
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Instructions
Slice the tomatoes and mozzarella and layer on a serving dish.
Bunch the basil leaves, roll them up and slice them to create chiffonade slices. Sprinkle the basil leaves over the tomatoes and cheese.
Drizzle olive oil and balsamic vinegar lightly over the dish. Sprinkle sea salt and black pepper over the dish.
Allow to sit and marinate for 5 minutes before serving.
Author's Comments
This is a dish I only make in the late part of summer with fresh tomatoes, preferably organic heirlooms if available.
The authentic version of this recipe calls for Mozzarella di Bufala from Italy. Fresh mozzarella from Wisconsin works just fine.
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