Classic Caprese Salad.
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July 10, 2011
- 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
- 2 large vine-ripened tomatoes, sliced 1/4-inch thick
- 1 cup fresh basil leaves
- Coarse salt to taste*
- Freshly-ground black pepper to taste
- 1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter with sliced tomatoes (can use heirloom if preferred) and one basil leaf, overlapping for effect. Just before serving, drizzle on some top-quality extra-virgin olive oil and a balsamic reduction. Makes 4 servings.