Caprese Salad Recipe

by katerina on September 5, 2007

Okay, this isn’t the most original thing at this time of the year. But if you can find some good fresh buffalo mozzarella and some nice local (or ideally homegrown) tomatoes then there couldn’t be anything better. Grab some basil from your window sill and you are good to go. Plus there is something sort of therapeutic about arranging the beautiful fresh ingredients on the plate mimicking the colors of the italian flag.

This week’s Weekend Herb Blogging is being hosted by Katiee from Thyme For Cooking, the Blog. However, next week I am hosting so don’t forget to check back!

[print_this]Caprese Salad
(serves 2-4)

4 Roma tomatoes, sliced
1 large fresh mozzarella/boccocini, buffalo mozzarella
1 handful fresh basil, roughly torn
fresh salt and pepper
1T nice virgin olive oil
1T balsamic vinegar

Arrange tomatoes, cheese and basil on the plate alternating. Sprinkle salt and freshly ground pepper over top and drizzle with oil and vinegar. Serve immediately.

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