Wednesday, August 6, 2008

Basic Caprese Salad

This summer in Los Angeles, has been blissfully not hot...until now. I haven't turned on my air conditioner since 4th of July weekend and I have been able to cook and bake to my heart's content. However, the last few days have been warmer (not hot) and disgustingly sticky. I haven't been wanting huge meals, but at the end of the day, I still need something to ensure I don't wake up in the middle of the night with hunger pains. I had some mozzarella in the fridge and basil and tomatoes from the farmer's market so I put it all together for one of my favorite salads.

Caprese Salad

serves 1

1 beefsteak tomato, sliced
2 oz mozzarella, sliced
4 or 5 basil leaves, roughly chopped
1 tsp organic, extra-virgin olive oil
1 tsp balsamic vinegar
kosher salt and freshly ground pepper

Arrange tomato slices on a plate. Top with mozzarella and season with salt and pepper. Spread basil leaves over the salad. Sprinkle with oil and vinegar and season with additional salt and pepper if necessary.

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4 comments:

Paula said...

Yummy salad! I'm not familiar with that type of mozzarella. What makes it special? I can't wait for my garden tomatoes to finally turn red so I can enjoy salads just like this one!

J for Kitchen Confit said...

I hated tomatoes growing up, but eating them this way made me change my mind. Looks great!

Esi said...

Paula - I'm actually not sure what makes this mozzarella so different besides the fact that it is smaller balls packed in water. They were delicious though!

J - I can't believe you hated tomatoes when you were young!! They have always been one of my favorites. Glad you like them now!

Kevin said...

Such a simple and yet such a good salad!