caprese salad

Caprese Salad

    • Prep Time
    • Minutes
    • Yield
    • 1 platter

This is one of my favorite things. I love to use heirloom tomatoes when I can get them. It’s all about freshness, ripeness, and the best quality ingredients you can find for this dish. There are only a handful of ingredients so each one is really important. I’ve been told that in Italy, they do not put balsamic or anything acidic on their caprese salad. I happen to love it. For an even lighter and citrusy flavor, I’ve seen Giadda drizzle lemon juice on hers SO THERE!

 

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Ingredients

  • 4 heirloom tomatoes, or your favorite tomatoes
  • 1 lb fresh mozzarella
  • 1 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • himalayan sea salt
  • cracked pepper

Instructions

  • 1. Wash and slice the tomatoes and fresh mozzarella.
  • 2. Wash and spin dry the basil.
  • 3. Gather the basil and stack leaves in a pile. Slice thinly. Stack basil leaves in a pile and slice thinly.
  • 4. Arrange tomatoes and mozzarella in alternating colorful patter on a platter.
  • 5. Drizzle with oil and vinegar, sprinkle salt and pepper to taste.

Instructions

  • 1. Wash and slice the tomatoes and fresh mozzarella.
  • 2. Wash and spin dry the basil.
  • 3. Gather the basil and stack leaves in a pile. Slice thinly. Stack basil leaves in a pile and slice thinly.
  • 4. Arrange tomatoes and mozzarella in alternating colorful patter on a platter.
  • 5. Drizzle with oil and vinegar, sprinkle salt and pepper to taste.

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About Chef

Andrea Smith

Ever since I got married, (a long, long time ago) we have eaten very late. I guess it started when we both worked downtown Chicago in retail. By the time ...