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Simple is Best: Caprese Salad

One of my favorite summer salads is Caprese Salad. It sounds fancier than it is. All you need to make it: fresh ripe tomatoes, fresh basil, fresh mozzarella, olive oil, balsamic vinegar, and a bit of salt and pepper.

Some people marinate the tomatoes and cheese, but past experience has taught me that marinating it can make even the freshest tomatoes turn a bit mushy.

I just slice a tomato and layer it with slices of fresh mozzarella and chopped basil, then drizzle with a little olive oil, some balsamic vinegar, then sprinkle with salt and pepper to taste.

This salad was made with fresh basil and a delicious Black Japanese Trifele Heirloom Tomato picked fresh from my tiny kitchen garden.

Admittedly, the caprese salad pictured here has a bit more cheese than tomato, but this was the last of the fresh mozzarella, so…why not?

For the super lazy cooks among us, this non-recipe recipe can be made even easier by using pre-sliced fresh mozzarella and not chopping the basil.

I’ve also seen caprese kabobs where cherry tomatoes and small balls of fresh mozzarella are skewered along with fresh basil leaves, then drizzled in olive oil and balsamic vinegar.

Honestly, with these ingredients, it’s impossible to go wrong.

What’s your favorite summer salad?

 

 

 

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