Caprese Salad

photo (7)This is seriously one of my all-time favorite foods, we had one every day we were in Italy, and I came home to have another.

It’s traditionally meant to be served before dinner, and the colors are meant to resemble the flag of Italy.

The secret is to have the very ripest tomatoes and best mozzarella, oil and balsamic that you can afford, so in my opinion, it’s best in the hottest months of summer.


Caprese Salad

1 large, ripe tomato, sliced

4 oz. fresh mozzarella

3 sprigs of fresh basil

1/4 c. olive oil

1/4 c. balsamic vinegar

salt, pepper to taste

Place the tomato slices on the plate, top with mozzarella then bail. Lightly pour the olive oil over top, then balsamic dressing. Season with salt and pepper.

Serve with fresh french bread.

4 thoughts on “Caprese Salad

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  1. It looks delicious. I bought some tomato seeds this spring, I’m excited for fresh tomatoes this summer.

  2. Nothing better than fresh tomatoes! Are you going to plant them in containers or a garden? I’ve done both and seem to have better results with containers. Grow some basil while you’re at it, and you’re halfway to having this salad anytime!

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