Wednesday, October 12, 2011

Caprese Salad

Somehow I wasn’t born with a green thumb and I have plenty bare veggie and herb gardens to prove it, but I’ve been growing potted basil from my patio and they have been striving, so I'm really excited about using it in my dishes.

Today they are complimenting my Caprese Salad, a delightful dish for any day of the week, its simple, easy and packed with flavor and is sure to quickly become one of your favorites.

2 large beefsteak or roma tomatoes, sliced 1/4 inch thick
1 pound fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup fresh basil leaves
3 tablespoons extra virgin olive oil
Sea salt and fresh cracked black pepper to taste

  1. Slice tomatoes and mozzarella cheese,
  2. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves.
  3. Drizzle with olive oil.
  4. Season with sea salt and pepper. 

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