The Caprese Salad (culinary simplicity at its finest)

It’s that time of year. When tomatoes are at their peak, mouth-watering juiciness, it’s time to make the Caprese salad. So simple yet flavors so perfectly matched. I would never even consider making this salad without vine-ripe garden tomatoes and sweet summer basil. Get yourself some fresh mozzarella and a high quality extra virgin olive oil and start layering.

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Caprese Salad

3 large ripe tomatoes, a handful of freshly picked basil, 16 ounces fresh whole milk mozzarella cheese, 1-2 tablespoons extra virgin olive oil, salt and pepper to taste

Slice tomatoes into 1/2 inch thick slices and slice mozzarella cheese into 1/4 inch slices. On a salad plate, alternate layering with a slice of tomato, a slice of mozzarella cheese, and a leaf or two of basil. Continue until you’ve used all of the tomato slices. Drizzle with extra virgin olive oil just before serving. Add salt and pepper to taste.

Nutrition Note: Although I use part-skim mozzarella in most dishes, for this salad, you really need fresh, whole milk mozzarella cheese. Slice it thinner than the tomatoes because the tomatoes should be the star.

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