If there is one fruit that I love in the Summer, it’s tomatoes. Although, people normally gravitate toward heirloom tomatoes, viewing these open-pollinated varieties as traditional and authentic. But there simply isn’t a “best-tasting” tomato. The tomatoes are all good in their own way. But, come mid-September, the tomato plants are no longer the stars of the garden. The vines are starting to look like exhausted from their summer of bounty. Although, this week tomatoes have been exceptionally tasty. With the copious amount of tomatoes that are currently available, I decided to make a Caprese salad.
This timeless light, fresh salad combination is made with fresh mozzarella, delicious red tomatoes, and fresh basil. That’s why every component counts: You must seek out the best ingredients, use your fanciest olive oil, and sprinkle on the Maldon salt and coarsely ground pepper. This recipe is the perfect quick and easy accompaniment to any late summer meal.
What You’ll Need
8 ripe tomatoes, sliced
1 lb. fresh mozzarella cheese, thinly sliced
1/2 cup fresh basil leaves
1/4 cup extra-virgin olive oil
1/2 tsp. salt, preferably sea salt
1/2 tsp. freshly ground pepper
What You’ll Need To Know
On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. You’ll want to serve immediately.
Insalata Caprese
Ingredients
- 8 ripe tomatoes sliced
- 1 lb. fresh mozzarella cheese thinly sliced
- 1/2 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/2 tsp. salt preferably sea salt
- 1/2 tsp. freshly ground pepper
Instructions
- On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. You'll want to serve immediately.