Caprese Salad



(this isn't so much a recipe as just an idea; play with it; make it your own; enjoy those tomatoes)


tomatoes - beef steak; heirloom; cherry; yellow pear; whatever
fresh mozzarella - regular; bocconcini; pearls; whatever
fresh basil
extra-virgin olive oil
kosher salt
fresh cracked black pepper
balsamic vinegar

Got everything? Now, the fun begins...
If you are using regular tomatoes, slice into 1/4-inch slices.
If you are using cherry tomatoes, leave whole or halve (your preference).
If you are using regular fresh mozzarella, slice into 1/4-inch slices.
If you are using pearls or bocconcini, simply drain.
Separate the basil leaves.
For regular tomatoes and regular fresh mozzarella, layer alternating slices of tomato and mozzarella on a platter. Tuck a basil leaf between each. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.
For smaller cherry tomatoes and pearls or bocconcini of mozzarella, toss in a bowl with torn basil leaves. Drizzle with extra-virgin olive oil and balsamic vinegar. Sprinkle with salt and fresh cracked pepper. Serve.

http://my-plate.blogspot.com/2011/08/toe-may-toe-toe-mah-toe.html

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