Caprese Salad

by Sue Taggart

One of my favorite seasonal salads! Not only is it the simplest thing in the world to prepare, but it just tastes like summer on a plate! The quantity of ingredients really depend on how hungry you are, so the following is a suggestion for a light lunch for two people.

Serves 2:

8oz           fresh mozzarella – cut into ¼” thick slices

2               large organic beefsteak or vine ripened tomatoes cut into ¼” thick slices

15 – 20    fresh basil leaves

extra virgin olive oil for drizzling

balsamic vinegar for drizzling

sea salt and fresh black pepper for seasoning

Layer alternating slices of mozzarella and tomatoes, add basil leaves between the slices and on top. Drizzle with the olive oil, and I like to add balsamic vinegar – because I just love it! Season with salt and pepper to taste.

I love it with a nice chilled Pinot Grigio. Salute!

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