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Monday, June 4, 2007

Caprese


Ahh, summer is upon us and one of my favorite things to serve is a nice caprese salad. Even those these tomatoes were not home grown, they still tasted great. The first time I had a caprese salad was in Italy and it always takes me back when I serve it at dinner. While our tomatoes pale in comparison to what you eat over there, the addition of the oil and balsamic vinegar help with the flavor. I added a handful of mixed cherry tomatoes to the center of the plate, because I had them on hand and it made for a nice presentation.

Caprese

1 lb. tomatoes, sliced thin
8 oz fresh mozzarella sliced
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. fresh basil, sliced
salt and pepper to taste

Arrange tomatoes and cheese on plate, overlapping every other one. Sprinkle with salt, pepper and basil. Drizzle with oil and vinegar.

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