Wednesday, June 25, 2014

caprese salad


My favorite vegetable? Tomato. My favorite herb? Basil (with a close runner up of parsley). My favorite cheese? Any. (lol)  But fresh mozzerella is very close to the top of the list.


My heirloom tomatoes are starting to ripen at a steady, eat-one-or-two-a-day rate. Yesterday, I made a caprese salad with room temp mozzerella and heirloom tomatoes, and some beautiful basil from my mom. I am currently out of olive oil, so I just left that part off this time.  Also, I noticed the Pioneer Woman makes a balsamic reduction and drizzles that, so I will be giving that a go as well.


Caprese Salad

fresh ripe tomatoes, sliced thick
fresh mozzerella, brought to room temperature or warmed in a bowl of warm salt water, and sliced
fresh basil leaves
salt and pepper to taste
extra virgin olive oil

Layer the first 4 ingredients on a plate as so: tomato, cheese, basil leaf, salt and pepper. As a final touch, drizzle good olive oil over the salad. Enjoy!


So, so, so good. I could eat this every day.



(heirloom tomatoes pictured:  the dark one, Black Krim; the red one, Homestead; and the yellow one, Mr. Stripey)