Caprese Tomato Mozzerella Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a great summertime salad, pairs well with Italian main dishes, or just eat as a light lunch for yourself. Ingredients:
2 large beefsteak tomatoes -or- 4-5 roma/plum tomatoes -or- package of grape or cherry tomatoes |
1 container of fresh mozzerella balls (pair size of mozzerella ball with size of tomato you're going to use) |
1 bunch of fresh basil leaves |
course salt and pepper to taste |
enough olive oil to lightly coat. |
these amounts are calculated very loosely - you can change it up to serve your specific taste. |
Directions:
1. There are two basic ways to prepare this salad. Use beefsteak (large) tomatoes and the larger sized fresh mozzerella balls. Slice and layer each, topping with some olive oil, course salt (kosher or sea salt), julienned fresh basil leaves, and some pepper to taste.
2. Alternatively, you can use grape or plum (roma) tomatoes, cut into smaller bite-sized pieces, use the small fresh mozzerella balls, cut into smaller bite-sized pieces, and toss with olive oil, course salt, and julienned fresh basil leaves.
3. You'll want to prepare this as close to serving as possible to keep the freshness of the flavors. You can prepare slightly ahead of time for the flavor from the basil to blossom more.
4. Some also add a little balsamic vinaigrette.
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