This particular recipe is my favorite “salad” of all time. Maybe this is because it doesn’t contain any lettuce and I am not too much of a lettuce person. This variation of the caprese salad is especially fabulous with locally grown in-season tomatoes. I ate the one pictured last night, and felt like I could have licked my plate at the end. Now that is a good salad. And if you love it as much as I do you can get creative with different ways to serve it. Check out the panini I made (pictured below), which is just the salad ingredients melted inside two pieces of whole-wheat bread and served with balsamic vinegar for dipping.
- 1 ripe tomato, any variety (preferably locally grown or home grown)
- Fresh mozzarella cheese (if you can swing it the more expensive stuff is worth it…especially the balls of mozzarella floating in water)
- A handful of fresh basil leaves
- Decent quality balsamic vinegar
- Salt and pepper, to taste
- 1 serving of basil pesto
- Cut the tomatoes and mozzarella into slices about ¼ inch thick
- Arrange the tomatoes flat on a plate, top each one with a slice of mozzarella, and then either with whole or sliced basil leaves
- Sprinkle with a little salt and pepper, if desired
- Add a dollop or two of pesto to the plate
- Sprinkle with balsamic vinegar
Hint: If I am in a hurry I just chop everything up into pieces and throw it all together in a bowl. It tastes just the same that way!