Caprese Salad

Have you tried a Caprese salad? Decades ago we vistited NYC and ate at Carmine’s (I wanted to eat every single meal there!) – we ordered a Caprese salad (among other things) and ohmygosh. I had never tasted such a fabulous salad in all my life. We just had zucchini, Vidalia onions and parmesan on thin pasta and it was heavenly – this was the perfect accompaniment!

This is not a recipe, because it’s simply slice and drizzle. I kid you not. The simplicity of this dish requires really fresh tomatoes for the best results. Luckily now is the time here for super delicious tomatoes. These are Boonehall Farms tomatoes – yum!

For 2 servings I just used:

1 largish beautiful, fresh, gorgeous, ripe tomato,
Fresh mozzarella 1/2 ball (fist size) – NOTE: the best fresh mozzarella is in water – mine was a Fresh Mozzarella ball in plastic, (no water), I set it out after I cut the slices and that made the consistency closer to the fresh that is in water. (It’s what I had). I refrigerated the other half for another day.
Basil – I only had 6-7 medium to small leaves, I washed, dried then stacked, rolled up and cut into thin slices. It was perfect.
Olive oil (EVOO)
Balsamic Vinegar
S & P

You can make a pattern stacking your tomato and mozzarella slices or you can simply put them on a plate (for just us 2 this was perfect), drizzle with EVOO, a little tiny bit of S&P, and a drizzle of balsamic vinegar. Sprinkle the basil (you can use full leaves). *Start with a little balsamic vinegar then taste test to see if you need to add more…

It’s beautiful & delicious! I left it on the counter while I boiled water for pasta and cut my veggies and sautéed. So delicious!!

The perfect summertime salad. If tomatoes aren’t ready where you’re at – you might want to wait for them. Otherwise, eh… ingredients make a dish!

🍅 Until next time…