Heirloom Caprese Salad

Ingredients:  Serves 4-6

  • 1 pound baby heirloom tomatoes
  • 1 large bunch of basil leaves (I used sweet Italian basil which I grow myself)
  • 1 pound fresh mozzarella
  • the best olive oil you can find (I drizzle it on.  I don’t measure how much I am using)
  • seal salt (to taste)
  • freshly ground pepper (to taste)

Prep:

  1. Cut tomatoes in half (use a serrated knife so the tomatoes don’t get bruised).  Put them in a bowl.  Sprinkle with sea salt, pepper and olive oil.  Toss together and set aside.
  2. Cut the fresh mozzarella into pieces about the same size as the tomatoes.  Set aside in a bowl.
  3. Remove the individual leaves of basil from the stem and set aside on a plate.

Assembly:

  1. Arrange on a platter.20151105_152317
  2. Place a tomato half, then a piece of mozzarella, then a basil leaf.  Keep alternating in this fashion.  I usually start at the edge of the platter and work my way to the center.  You can use whatever pattern you like.
  3. Drizzle with olive oil and enjoy.

 

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