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.
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!
ReplyDeleteI hated tomatoes growing up, but eating them this way made me change my mind. Looks great!
ReplyDeletePaula - 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!
ReplyDeleteJ - I can't believe you hated tomatoes when you were young!! They have always been one of my favorites. Glad you like them now!
Such a simple and yet such a good salad!
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