Wednesday, August 15, 2012

Caprese salad

Like many of the most delicious things, you don't need a recipe for caprese.

Slice your tomatoes, and some fresh mozzarella. We used buffalo mozzarella, but you could use what's available. (But please, not that low-moisture kind.) Or make your own.

Tuck in some fresh basil leaves.

Drizzle with olive oil and balsamic vinegar, sprinkle with salt and pepper.

For an appetizer for two, (or a meal for one!) we used three beefsteak tomatoes, two balls of mozzarella, and a few sprigs of basil. It's good to let it sit for a bit, and let the oil and balsamic and tomato juices marinade together. Then devour it.

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