Caprese Salad
Sun-splashed vine-ripened tomatoes and aromatic basil paired with fresh mozzarella, extra-virgin olive oil and balsamic vinegar...simple elegance at its best! And another example of a fabulous "MPM Side Dish in a Flash!"
Yield: about 4 servings
Yield: about 4 servings
Ingredients
- 3 large ripe tomatoes red and yellow tomatoes look so pretty!
- 1 pound fresh mozzarella cut into 1/4-inch slices
- 1 small bunch fresh basil separated into sprigs
- Coarse salt and freshly ground pepper as desired
- Good quality extra-virgin olive oil
- Good quality balsamic vinegar
Instructions
- Up to 4 hours before serving, slice tomatoes into 1/2-inch slices, using the larger slices for the salad. (Save the rest of the tomato for other uses.) If tomatoes are very juicy, drain on paper towels to absorb excess liquid.
- On a large serving platter, arrange tomato slices alternatively with mozzarella slices.
- Insert sprigs of basil as desired between slices.
- Sprinkle with salt and pepper as desired.
- Drizzle salad lightly with olive oil and balsamic vinegar.
Notes
Make Ahead and Storage Tips: salad may be assembled (undressed) up to 4 hours before serving. Cover and refrigerate. Before serving, sprinkle with salt and pepper; drizzle with oil and vinegar. Best enjoyed same day.
Be creative! Caprese salads can be arranged in lines or rings. For a more dramatic presentation, stack slices vertically.
Other easy summer salads to try are: Grilled Pepper Caprese Salad, Heirloom Tomatoes with Goat Cheese 'n Balsamic Drizzle and Shrimp Cobb Salad with Honey-Dijon Dressing.
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