|For me, summer is officially here the first time I can make a caprese salad.|
|2 ||tomatoes, sliced|
|6 oz. ||fresh mozzarella cheese, sliced|
|8 ||basil leaves, sliced chiffonade|
|Freshly cracked black pepper|
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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.
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.
caprese, caprese salad