>Caprese Salad


This is one of my favorite things to eat, so fresh and so simple, one of life’s pure delectable treasures. There are many versions out there and I would recommend trying all of them. Sometimes I serve mine in bowls cut up in pieces but most of the time I do it this way, sliced and pretty. The colors are so vibrant and the presentation is great!

Caprese Salad

3 beefsteak tomatoes
1 bunch of basil
1 ball of fresh mozzarella
extra virgin olive oil
salt and pepper

Slice tomatoes and mozzarella into roughly 3/8 of an inch and set aside. Take the basil and pinch off the leaves, as many as needed for the layering of the salad (when you begin layering you will get a better feeling as to how many you will need). I usually just get a few ready and pick off more of the basil later.

To layer the salad, get a small platter and layer tomato first, then mozzarella and then basil. Repeat until all ingredients are used equally. After the layering is finished, sprinkle salt and pepper to taste all over the salad. Finally drizzle a fair amount of olive oil over the layers. Enjoy!

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