Sunday, May 30, 2010

Caprese Salad

This is an elegant, easy, delicious and light first course that's perfect for summer. Tomatoes are in season now, so take advantage and savor the flavor of a perfect, ripe tomato. The mozzarella, fresh basil, balsamic vinegar and olive oil don't hurt either.

Caprese Salad

Serves four


1 large tomato, sliced moderately thin
1 8 oz. ball of fresh mozzarella, sliced
3 fresh basil leaves
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Sea salt, to taste
Fresh cracked pepper, to taste.


Slice tomato and mozzarella and layer with about two slices of mozzarella and three tomatoes per person. Whisk the olive oil and balsamic vinegar (or put it into a plastic condiment bottle and shake, which I did). Roll basil leaves up and cut to create ribbons. Sprinkle basil over the mozzarella and tomato and drizzle olive oil and balsamic vinegar over before serving.

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