I am madly in love with caprese salad. I dream about it in the winter months and eat it constantly in the summertime. It is divine. Perfection. Straight from foodie heaven. Who needs another recipe of this? No one. But, every now and then we all need to be reminded of this ridiculously easy, spectacularly delicious dish. You can serve alongside flank steaks, slather it on crusty french bread, and drink a fruity Sauvignon Blanc. Smile. Eat. Repeat. I love to serve this (and many other small dishes) on these tres-chic Pillivuyt dessert plates (best wedding gift ever) from Ash Blue. Enjoy!!!!
I really don’t want to specify measurements here because I make this differently every time. If you want more tomatoes go for it! If you are a mozzarella whore then layer layer layer! It’s all about your preference, whatever you want the flavor focus to be (basil, balsamic, good olive oil) feel free to adjust as you go. Just play with it and have fun!
~Scroll down for recipe~
- Good Olive Oil (This ZOE olive oil is the best finishing oil I have ever tried, use sparingly and it will last forever!!)
- Thick and yummy Balsamic Vinegar
- Cherry tomatoes (buy local for a tastebud explosion)
- Pinch of sea salt and freshly ground black pepper to taste
- Fresh basil coarsely chopped or ribboned
- Fresh mozzarella
-Chop your basil, cut your cherry tomatoes in half, slice your mozzarella, and arrange it on a lovely plate. Begin the olive oil drizzle, followed by the balsamic drizzle, and throw in a pinch of sea salt (I love Maldon as a finishing salt) with a dash of freshly ground black pepper. Serve immediately!