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Insalata Caprese (Tomato and Mozzarella Salad)

2 pounds ripe tomatoes -- sliced 1/4" thick
1 pound fresh Mozzarella -- sliced 1/4" thick
1/4 cup fresh basil leaves -- washed and spun dry
2 large garlic cloves, chopped
1/4 teaspoon dried oregano -- crumbled
1 tablespoon extra virgin olive oil
fine sea salt -- to taste
fresh ground pepper -- to taste

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and drizzle with oil. Season salad with salt and pepper. Allow salad to sit at room temperature for at least 20 minutes so flavors can develop.

Serving Ideas : Great light lunch, or easy side dish with grilled chicken

NOTES : Also works well with halved cherry tomatoes if that is the freshest tomato available. Cube mozzarella instead of slicing if using cherry tomatoes. Can also include a few arugula leaves along with the oregano or basil. Have also served this on a bed of mesclun greens to fill it out and for presentation, however prefer it without the greens. Homemade country bread croutons are also a nice addition, but it really doesn't NEED additions!

 

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