Post by gobucks on May 30, 2007 11:49:06 GMT -5
Caprese Salad
4-8oz pound fresh mozzarella cheese, sliced 1/4-inch thick
2 vine-ripened tomatoes
1 bunch fresh basil leaves
coarse salt and freshly ground pepper
extra-virgin olive oil
Arrange tomato, cheese slices and basil alternately overlapping on plate. Drizzle with olive oil and then season, to taste, with salt and pepper.
These are approximate estimations on how I make mine. True caprese salads do not call for balsamic vinegar, though I sometimes like to drizzle that on mine.
Edited to add my picture.
4-8oz pound fresh mozzarella cheese, sliced 1/4-inch thick
2 vine-ripened tomatoes
1 bunch fresh basil leaves
coarse salt and freshly ground pepper
extra-virgin olive oil
Arrange tomato, cheese slices and basil alternately overlapping on plate. Drizzle with olive oil and then season, to taste, with salt and pepper.
These are approximate estimations on how I make mine. True caprese salads do not call for balsamic vinegar, though I sometimes like to drizzle that on mine.
Edited to add my picture.
