This weekend, I moved back to Ohio, much to my and Andrew’s delight. I’ll be able to resume more regular cooking, and therefore more regular blogging, now that I’m back home. We are getting ready to cook my “welcome home” dinner, but as an appetizer, we enjoyed a delicious, seasonal Caprese Salad. This fresh starter makes a delicious and healthful introduction to any summer meal.
Five small tomatoes
3-4 oz. fresh mozzarella
4 basil leaves
aged balsamic vinegar
extra virgin olive oil
salt & pepper
Slice tomatoes into 1/4-1/2 inch slices and arrange on a plate. Slice mozzarella the same way – you may want to cut the slices up, as I did, if you have a large log or ball of cheese.
Lay basil leaves flat on top of one another. Roll leaves up and slice crosswise, creating thin strips of basil. (This is what fancy foodies call a “chiffonade”)
Sprinkle basil over tomatoes and cheese. Drizzle with EVOO and vinegar, add salt and pepper to taste.
A Caprese Salad is a simple and summery way to start a meal while enjoying some of the best produce the season has to offer. Enjoy your long weekend and have a happy Labor Day!