Caprese Salad

This super simple salad (pronounced cuh-PREE-say) is incredibly delicious, and seems even more so with the beautiful presentation.  There are many variations on this basic salad, and you may find your own preference after making it a couple of times.

 

It’s a lovely mix of textures, colors, and flavors, and makes the perfect light appetizer before a traditional Italian meal, or as a light lunch with some buttered baguette and a complementary wine.

 

Caprese Salad

Serves 4

 

4 fresh tomatoes, preferably vine-ripened, cut into 1/4″ slices, at room temperature

1 lb. fresh mozzarella cheese, cut into 1/4″ slices, at room temperature

a large handful of fresh basil leaves, perhaps 30 – 40

EVOO

S & P to taste

 

  1. On a wide, lipped platter or shallow bowl, layer the tomato slices between slices of mozzarella cheese and basil leaves.  Let the slice stacks follow the line of the platter, curving around the edges until all ingredients have been used, creating a red and white and green striped design.
  2. Drizzle the EVOO evenly over the platter, then sprinkle S & P over the top.
  3. Garnish with any leftover basil leaves, and serve immediately. Enjoy!
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