In as little as 15 minutes you'll have a summer salad or appetizer ready. Our Caprese Salad recipe combines juicy summer tomatoes, fresh mozzarella and basil, it's mouth watering delicious!
- 2 large tomatoes, preferably heirloom or Kumato sliced or very roughly chopped
- 4 ounces fresh mozzarella sliced into 1/4" rounds
- 1 bunch fresh basil julienned, about 20 medium size leaves
- 2 Tablespoons extra virgin olive oil best quality, you can taste the oil in this recipe
- 1/2 teaspoon coarse kosher or sea salt I sprinkle almost a full teaspoon on mine
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Wash and dry the tomatoes and basil. You can slice the tomatoes which is more traditional for layering, or coarsely chop the tomatoes for a more rustic look.
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Stack about 10 basil leaves together, roll like a tube, and then julienne by slicing on a diagonal. You'll end up with long strings of basil, almost 2" long.
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Slice fresh mozzarella into ¼” round slices. If the mozzarella is large in diameter then cut the round into halves or quarters, basically bite size.
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Place mozzarella on serving tray and sprinkle with about 1/4 teaspoon to 1/2 teaspoon kosher salt. Add the tomato chunks or slices and sprinkle again with1/4-1/2 teaspoon kosher or sea salt. Drizzle with olive oil, about 1-2 Tablespoons. Sprinkle with julienned basil and grind some pepper over the whole salad.
Enjoy!