With summer's tomatoes at their peak, a simple {no cook!} recipe to help your family gobble them up!
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INGREDIENTS:
1 Large Beefsteak or Heirloom tomato, or 2-3 of a smaller variety
1 package Fresh Mozzarella {Not mozzarella cheese!}
Handful of fresh basil
Salt and pepper
Olive oil
Balsamic Vinegar
DIRECTIONS:
Slice mozzarella and tomatoes and alternate on plate. Depending on how much you enjoy the taste of basil, place basil between slices OR chiffonade basil and sprinkle on top. Salt and pepper according to taste. Drizzle olive oil and vinegar over just before serving. Best eaten fresh and on the same day!
3 comments:
I hope you used Mozzarella di Buffala, from Madona di Campanga (you can get it at most Albertson's or Trader Joe's!) I highly recommend it!
Mmmmmmm! Nothing I love more than a fresh Caprese Salad!
I make this all the time...but, I use the olive oil and a balsalmic glaze.
Yummy
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