Caprese Salad
- 2 medium vine-ripened tomatoes
- 1 (7-oz) ball mozzarella
- 3 to 4 leaves fresh basil
- 2 tbsp extra virgin olive oil
Slice the tomato into ⅓-inch-thick slices, discarding the stem and blossom ends, and arrange them on a plate.
Slice the mozzarella into as many rounds as you have tomato slices and top each tomato slice with mozzarella.
Cut the basil into threads and sprinkle them onto the cheese.
Drizzle the caprese with the oil.
- For a different presentation, slide cherry tomatoes, cubes of mozzarella, and folded basil leaves onto bamboo skewers. Drizzle the skewers with olive oil and balsamic vinegar.
Submit!
