Wednesday, September 19, 2007
I fell in love with Caprese Salad while in Italy. It's such a fresh, yummy salad...a nice departure from regular every day salads. What makes this salad great, is using deliciously ripe tomatoes and a great extra virgin olive oil. It's best in the summer when tomatoes are at their peak. It also makes a great appetizer if you use cherry tomatoes, cut the mozzerella into smaller bites, and then skewer everything together.
What you'll Need:
Fresh, ripe tomatoes
Fresh Buffalo Mozzerella
Salt and Pepper
What you'll Do:
Slice the tomatoes and cheese.
Pull of some basil leaves. (You can leave the leaves whole or tear them apart into smaller pieces.)
Drizzle the EVOO all over the tomatoes, cheese, and basil.
Sprinkle liberally with salt and pepper.