Caprese Salad

Serves: 4

Ingredients:
Fresh mozzarella, cut into ¼” slices
Red or yellow tomatoes, cut ¼” thick
Kalamata Olives (optional)
Fresh basil leaves, one per slice of mozzarella
Extra virgin olive oil
Sea or Kosher salt and freshly ground black pepper to taste

Directions:
Layer the tomatoes, mozzarella and basil around a serving plate until you have reached the amount you desire.  Sprinkle Kalamata Olives around the layers.  Drizzle with extra virgin olive oil and season to taste.  Serve immediately.

Tony’s Tips:

  • This is the traditional method of preparation, but feel free to be creative by using arugula instead of basil; or a balsamic reduction or basil pesto, instead of, or in addition to, the extra virgin olive oil.
  • For an easy appetizer, make a Caprese Crostini: place a layer of cheese, tomato and basil atop a crostini, drizzle with extra virgin olive oil, balsamic reduction, or basil pesto, and serve.
  • The cheese and tomatoes can be sliced a few hours in advance of serving, but wait to dress with olive oil and seasoning until just before serving.

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