Caprese Salad
This variation of the Caprese Salad (pronounced ka-PRAY-ze) is especially fabulous with locally grown in-season tomatoes. This recipe is super simple to throw together as a light lunch, snack, or appetizer. With just tomatoes, cheese, basil, and pesto, you have yourself a yummy meal.
Servings 2
Ingredients
- 1 tomato ripe, any variety
- mozzarella cheese (if you can swing it the more expensive stuff is worth it…especially the balls of mozzarella floating in water)
- 1 handful basil leaves only
- balsamic vinegar
- salt to taste
- pepper to taste
- 1 basil pesto see link below
Instructions
- 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 basil 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!