Caprese Salad is one of those things that always makes me happy when I see it. Cheese? Check. Fresh herbs? Check. Refreshing tomato slices (if it's summertime, straight from the garden)? Check! Throw some olive oil, balsamic vinegar, and salt and pepper on there and you've got a perfect appetizer. Or side. Or dinner...it just depends on how much of it you eat.
This is the perfect dish to bring over for a game night, a potluck, or a party. It's fresher than the thirteen pans of brownies and cookies that will be there (much love to brownie and cookie bringers-they are an important part of life) and I think folks appreciate a greener option every once in awhile. Or make it at home and eat the whole plate by yourself like I did when I took these pictures. The choice is yours.
Ingredients
2 vine-ripe tomatoes
½ lb fresh mozzarella
About 15 leaves of basil
2 tbsp Olive oil, for drizzling
2 tbsp Balsamic vinegar, for drizzling
1 tbsp kosher salt
Cracked black pepper
Cut the tomatoes and mozzarella into ¼ inch slices. Arrange them one after the other on a plate, with the basil leaves at every third slice.
Drizzle with about 2 tbsp of olive oil, and 2 tbsp of balsamic vinegar. Sprinkle salt and pepper, and enjoy!
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